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UNITED STATES OF AMERICA. 



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Dairy Fortunes 



.BY.... 



LANDY LARKIN 



PUBLISHED BY 

SPECIALTY PUBLISHING CO. 

113 EAST SIXTH STREET, 
CINCINNATI, O 



COPYRIGHTED BY 

SPECIALTY PUBLISHING COMPANY, 

CINCINNATI, OHIO. 



JUN 2 9; ) 




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DAIRY FORTUNES. 




Dairy Fortunes v/ill as^^ist dairymen, and will en- 
able them to make dimes instead of cents. I have at- 
tempted to give the reader the most important points 
about successful dairying — just enough to enable him to 
act intelligently and to improve his condition with less 
labor. I have placed 300 pound cows where they belong 
— in the butcher's hands. To read, every week, in our 
dairy papers, that such and such dairymen are proud of 
the fact that their cows have reached the 300 pound 
mark, discourages the intelligent, enterprising dairyman. 
These so-called dairymen tend to weaken my faith in 
rapid dairy progress. If Dairy Fortunes will do nothing 
more than make these 300 pound dairymen ashamed of 
themselves, I shall feel that it has accomplished much. 

No man can expect to succeed unless his aim in life 
extends above the cellar f^oor. The principal object of 
Dairy Fortunes is to cause dairymen to transfer their 
affections from the puny 300 pound cow to the 500, 6co 
and 800 pound cows — to get out of the dark, damp and 
gloomy cellar into the cosy, cheerful parlor. I have 
painted no picture that can not be excelled. 



Within 25 years 5,000,000 cows that will make over 
500 pounds of butter each, can be produced in the United 
States. Why keep 16,000,000 cows when 5,000,000 will 
produce more milk, more cream and more butter? Most 
dairymen are easily satisfied and do not expect much. 
Keep no cow that will not produce $100 a year. A few 
years ago I wrote and published a book, and when I 
talked about selling 500,000 copies of it, my friends said 
I was a candidate for a lunatic asylum, but the publishers 
sold over 1,400,000 copies, and they expect to exceed the 
2,000,000 mark. I expect to live to the time when cows 
that will make 600 pounds of butter will be numbered by 
hundreds of thousands. Every dairyman must read and 
study what he reads, and must learn that successful 
dairying depends principally upon his tact and earnest 
effort. Book learning does not make the successful man. 
The greatest book ever written about how to get along 
in the world, was written by a man who always ate the 
crust of poverty — he could tell other people how to suc- 
ceed, but was a helpless failure himself. 

But few writers, but few editors, but few politicians 
and no preachers " dare " say what they think, only 
when they happen to think on the popular side, because 
their bread and butter are at stake. I have said what I 
think, and know that Dairy Fortunes will be criticised. 
If it suited everybody it would be worthless. Wendell 
Phillips said : " At least 90 per cent, of the world's 
population are and always have been wrong on all the 
important subjects pertaining to the improvement of 
mankind." To please nearly everybody is a sure sign of 
weakness. Orders from the publisher's agents for 
Dairy Fortunes guarantee a very large sale — it will be 
read and that will satisfy the Author. 



INDEX. 

Page 

Aerating. i8i 

Bacteria iaa 

Temperature to kill 146 

Cultures, etc i/j.6 

Number in cubic inch, etc 14c 

Butter. 

Cost of Producing 168 

Dairy and Creamery 151 

Faulty j^y 

"Off" in Flavor 177 

Bitter 178 

Mottled 177 

Streaked and Striped 177 

Specked 178 

Uneven color 178 

Moldy Taste 178 

Sticky and Fatty 178 

White spots 178 

Rank and Rotten 178 

Fat, color of 72 

Hungry 65 

Substitutes 65 

Testing 76 

Sweet cream i r^ 

Number of Pounds of Milk for Pound of . . . . 159 

Printed 176 

Sale and Care of 17 1 



lo DAIRY FORTUNES.— Index. 

Page 

Cheese 195 

And Butter Fat 196 

Qiiantity in Milk 196 

Making 196 

Rennet used in 197 

Curd 

Heating and Handling. 199 

Cutting 198 

Knives used 198 

Grinding, Cooling and Salting 200 

Pressing 200 

Curing Room 200 

Cows ■ ■ ■ 13 

Buying 21 

Dehorning 30 

Kicking 185 

Kind to Keep 43 

Milk and Beef 16 

Milk Habit, etc 24 

Milking.. 23 

Monthly Yield 27 

Milk Yield in Dollars 58 

Salting 132 

Should They Go Dry .' 26 

Size 31 

Thoroughbred 20 

Testing II 

There's No Money in Cows 41 

When They Give Richest Milk 22 

Where is Their Home? 26 

Young and Old 30 

Cleanliness in the Dairy , 48 

Crops on Fifty Acres 59 



DAIRY FORTUNES.— Index. ii 

Page 

Cotton Seed Meal 1 1 1 

Cotton Seed Hulls ; 112 

Corn and Cob Meal 112 

Care of Milk and Cream 171 

Cabbage 116 

Corn Stover 131 

How to Cure 133 

Cold and Feed 140 

Cow Stables 140 

Cooley Can 15^ 

Cultures 146 

Carbohydrates 79 

Condensed Milk 150 

Churning 164 

Condition of Cream 164 

Temperature of Cream 165 

Washing Butter 166 

Salting and Working 167 

Cream Can 172 

Cooling Tank 182 

Ccoling 181 

Collect Promptly 177 

Dairying Don't Pay 30 

Dairy Literature 37 

Dairy Suggestions 202 

Deep Setting Can 1^4 

Dehorning 30 

Diseases of Cows 43 

Tuberculosis 43 

Abortion lo'^ 

Bloody Milk 194 

Garget 193 

Milk Fever 192 

Nymphomania 104 

Physic — Dose 104 



12 DAIRY FORTUNES.— Index. 

Page 

Dipper — Conical 155 

Does it Pay to Dairy ? 43 

Does Rich Feed Make Rich Milk ? 133 

Ensilage, see ''Feed" . . . , . 117 

Farming, Dairying and Brains 38 

Fat— (Butter) 80 

Foreign Market 58 

Food Rations for Human Beings 186 

Feed for Cows — see Rations 78 

Barley 115 

Brewer's Grains 115 

Buckwheat 115 

Cabbage ' 116 

Careful Experiments With 81 

Corn and Cob Meal iiz 

Corn Stover 131 

Cotton Seed Meal 11 1, 112 

Ensilage 117 

Corn for 126 

Clover for 128 

Quantity to Feed 128 

Quantity to Acre 128 

Silo for 118 

How to Build 119 

Pressure 123 

Round 124 

Machinery 124 

Power 125 

Gluten Feed and Meal 112 

Hay 

Alfalfa 131 

Clover 129 

Millet 131 

Mixed 129 



DAIRY FORTUNES.— Index. 13 

Page 

Oat 130 

Oat and Pea. 

Pea .: .. : 

Malt Sprouts 

Mangels 

Oats 

Oil Meal 

Oat Straw 

Peas 

Potatoes 

Rye and Rye Bran 

Sorghum 

Turnips 



30 
30 

15 
16 

H 
10 
29 
16 
16 

H 

30 
16 

Qj.iantity of 132-84 

Value of Combinations of 

Variety 

Wet and Dry 

Wheat Bran 

Wheat Middlings 

Gravity Cream 

Heifers , 

•' Hoodooed " Cream 

How to Hold Your Customers 

Ice Cream, etc ; . . . . 

Ice House 

Milk and Cream. 

Care of 

Mixing Cold and Warm. . 

Sell by % 

Thunder Soured 

_ Profits in Selling 53~56 

Milk and Cream Testing 69 

Test Bottles, etc 70 

Test Machine 71 



38 
83 

32 
10 

H 
53 
88 

78 
78 
58 
83 

71 

72 

85 
83 



14 DAIRY FORTUNES.— Index. 

Page 

Temperature for Testing 73 

Why Some Tests Disagree 73 

Some Test Frauds 74 

Composite Tests 73 

Milk Preservatives 144 

Pasteurization 147 

Protein 79 

Rations 79 

Bugbear ' 84 

Table 84-85-S6 

, Convenient Table 87 

Standards for 82 

Formulae 99-109 

Strong 109 

Balanced 79 

Names, Defined 79-80 

Refrigerator Box 155 

Ripening Cream 161 

Degree of Ripeness 163 

Temperature for Churn 163 

Starters, Quantity, etc 163 

Pure Culture Starters 163 

Separator and Gravity Cream 158 

Separators 155 

Skim Milk, Hogs, Calves, etc 179 

Silo 118 

Stanchions, Ties, etc 142 

Stables 140 

Sterilization 149 

Sweet Cream Butter , 153 

Thermometer (floating) 175 

Thoroughbreds 33 

Tuberculosis , 187 

Washing Dairy Pails, etc 174 

Watered Milk 77 



(ows. 



There are in the United States about i6,0(x;,ooo 
cows, that produce enough milk each year to make about 
2,000,000,000 pounds of butter, or about 125 pounds for 
each cow. Only about one-half the milk is used for 
butter making, consequently our butter product is about 
1,000,000,000 pounds a year. The product of these cows, 
which equals 2,000,000,000 pounds of butter, at 15 cts. 
a pound would be $300000,000, or $18.75 ^^'^ each cow. 
Adding to this the price of the calf and skim milk, which 
will not exceed $9.00, we have $27.75 ^^ '^^e total pro- 
duct of each cow. The average cost of keeping and 
caring for a cow can not be reduced to less than $35.00 a 
year, which makes her a debtor to the amount of $7.25 a 
year, and the 16,000,000 cows, debtors to the amount of 
$116,000,000 per year. In other words, if all the cows 
in the United States should die their owners would save 
$116,000,000 each year. These are facts that should 
open the eyes of cow owners and make them feel 
ashamed of themselves. The average selling price of all 
the butter in the United States will not net the cow 
owners 10 cents a pound, or $12.50 per cow, conse- 
quently a loss of $13.50 each, or $216,000,000 a year. 



i6 DAIRY FORTUNES. 

A few dairymen are successful, because they keep 
good cows and know how to handle them and their pro- 
duct. The expert dairyman, possessing good business 
tact, and a little capital, can make from $50,000 to 
$500,000 in ten years. If all dairymen possessed these 
qualifications, such profits could not be made. As there 
are but few experts in any line of business, and as the 
history of mankind for thousands of years has demon- 
strated, that nearly all men are failures in business, the 
field for first-class dairymen, will not be crowded for 
many, many years. There are few dairymen who have 
been able to grasp the situation and are reaping a rich 
harvest. Dairy ideas have not risen much above the 
200, 250 and 300-pound cows. When dairymen learn 
that the place for cows that will not make more than 300 
pounds of butter in a year, is the slaughter house, a long 
step ia the right direction will have been made. 

First Important Step. — Keep no cows that will not 
make more than 300 pounds of butter in a year. "What 
breed shall I keep?" If a cow produces 400 to 500 
pounds of butter a year, and does not eat more than a 
good milker should eat, she is a good •' breed " to keep. 
If a thoroughbred cow is a poor milker, send her to the 
butcher There are thousands of thoroughbreds among 
all breeds of cows, that are worth exactly what the 
butcher will pay for them and no more. 

Milk and Beef Cows.— Milk cows for milk, beef 
cows for beef, the world over. There should be no mis- 
take in choosing between the two kinds of cows. A 
man who started out to buy a fine roadster or buggy 
horse and bought a Norman draft horse, would be a can- 
didate for admission to a lunatic asylum. If a Durham 
AS good for butter, a Jersey is good for beef — the rule 



DAIRY FORTl'NES. 



17 



must work both ways. JManifest as much good sense in 
buying a cow as you do in buying a horse and you will 
find the right breed. If you want beef cows, buy cows 
shaped like a box — if you want milk cows, buy cows 
shaped like a wedge. There is as much difference in 




Landseer's Fancy. Splendid Dairy Form. 

shape between the ideal milk and beef cows as between 
the ideal race horse and draft horse. Many farmers 
keeping a few cows for private use, selling a little sur- 
plus milk or butter now and then, keep beef cows, be- 
cause they want beef calves. Some beef cows give large 
quantities of milk, but they never get beyond the middle 
of the procession, and are "total" strangers to those 
magnificent little giants away up in the front rank. It 
recjuires about <,o per cent, more feed to keep a large 
beef cow, than it does to keep a medium size milk cow. 
A Jersey, Guernsey, or Alderney cow, weighing about 
i,coo pounds, and producing as much milk as a beef cow 
weighing i,oco, will not require more than 60 to 70 per 



i8 DAIRY FORTUNES. 

cent, as much feed. Our prejudices should not influence 
us — facts should be our guide. There is but one kind of 
reverence that will pay any interest on the investment, 
and that kind is reverence for the truth — for facts — all 
other reverence is a fraud — a blinder made of ignorance. 
Ideal Dairy Cow. — As far as we have succeeded in 
discovering the points of the ideal dairy cow, they are 
about as follows : 

1. Good length of body and not round. 

2. The body should be free from eveness and 
smoothness. 

3. The joints and articulations should be loosely 
put together, especially the vertebrae. 

4. The abdomen should be large and prominent. 

^. The body should be double wedge shaped — the 
little end being at the shoulders. 

6. The hip bones should be prominent, and the de- 
pression in front of them large. 

7. Large pelvic arch. 

8. Long, neat, slim tail and prominent switch — the 
root of the tail should stand up well. 

9. The vertebral column large and strong and large 
depressions between the vertebrte. 

10. Flanks thin and highly arched. 
: J. Thin, flat thighs. 

12. .Short, Flat neat legs. 

I ^. The line of the back should not be straight — 
high over hips and at withers, and low necked. 

14. Small, thin neck. 

I 5. Small, neat head, prominent, bright eyes, wide 
aoart ; dished face, long from eyes to nostrils, strong 
under jaw, pleasing expression and full of life. 



DAIRY FORTUNES. 19 

16. Thin withers — shoulders narrow at top, and 
good width at bottom, slightly sunken back of shoulders. 

17. Back and belly lines not parallel. 
iS. Large through heart region. 

19. Skin soft, smooth and tinged with yellow — in- 
side of ears very yellow ; skin should not be too thick nor 
too thin. 

20, Soft, fine hair. 

21. Hind legs should stand apart sufficiently to give 
room for large udder. 

22. Large and crooked milk veins — they do not 
contain milk, but indicate large venous system, necessary 
for milk production. 

23. Should be a greedy eater. 

24. Udder should be large when full and small 
when empty ; should extend far up behind and be long 
in front ; square rather than round, free from warts and 
long hair. 

25. Teats should be medium size and far apart 
both ways. 

26. Should milk easily, but not leak her milk, 

27. Ribs should stand well apart so as to show 
creases between them plainly. 

28 Should weigh 1,000 to 1,200 pounds ; larger the 
cow the better, if everything else is in proportion. 

29 Must be highly nervous and full of life, a greedy 
eater and drinker. 

There are many other points about the ideal cow 
that are difficult to express and must be learned by expe- 
rience. While I am not partial to any breed of cows, 1 
believe the majority of up-to-date dairymen will agree 
with me in saying that the Jersey, Guernsey and Alder- 
ney are in the front rank as butter cows, and the Hoi- 



20 DAIRY FORTUNES. 

stein for large quantities of milk, I have a cow, half 
Jersey and half Holstein, that has produced 460 pounds 
of butter in a year, but she eats about 25 per cent, more 
than pure Jerseys producing as much butter. Butter fat 
is wliat cows should produce, not water. 




Primrose, 21 lbs. 10 02, in Seven Days. 

Thoroughbreds. — Is it best to keep thoroughbreds? 
Yes, if they are good ones. Many persons claim that 
they can not afford to keep thoroughbreds, because they 
cost too much. Thousands and thousands of thorough- 
breds are not worth $20.00 ahead, because the butcher 
will not pay that much for them. As milkers they are 
worthless, and as an old farmer expressed it, " Worth- 
lesser yet, as breeders." Many cows, from the finest 
sires and dams, are not worth $20.00. Only about one 
out of five thoroughbreds is worth any more than butch- 
ers' prices. Because the best cows are thoroughbreds, 
is no reason why all thoroughbred cows are worth more 
than their beef value. Prejudice rules the world. It is 



DAIRY FORTUNES. 31 

so easy to be a slave to prejudice and to believe that our 
cow, our horse, our politics, our religion, our child is the 
best. Stop and think a little and you will discover that 
the foundation for nearly all our beliefs is rotten and can 
be knocked from under us with a grain of good sense. 
Nesrly all our ideas in regard to cows, horses, morals, 
politics, religion, etc., rest upon a foundation of preju- 
dice, circumstances and habit. If that were not true, 
universal prosperity would take the place of almost uni- 
versal misery. Education consists in learning how to 
think, regardless of what anybody else has thought. Ap- 
ply this principle to cows and you will succeed. Do not 
keep a certain kind of cows because your great grand- 
father kept them. 

Buying Cows. — Never buy a cow until you have 
tested her several times, and during the proper milk pe- 
riod, and are satisfied about her milking qualities— quan- 
tity, quality, length of time in milk during the year, are 
important factors to be considered. Do not buy a cow 
on " hearsay evidence." Many cow owners are as big 
liars as hunters, fishermen and believers in ghosts. If 
you are satisfied that a cow is a good one, do not per- 
mit a few dollars to prevent you from buying her. A 
splendid cow pays you doubly, makes you money, makes 
you happy. She touches the two p's — your pocketbook 
and your pride. If, after you have bought a cow, you 
discover she is a failure, ring up the butcher, pocket the 
experience and try again — next time you may do better. 
There are many 400 to 450-pound cows in every commu- 
nity, and the owners do not know what they will pro- 
duce. 

Testing Cows. — One test is not satisfactory — cows 
vary — to-day one thing, to-morrow something else. 



22 DAIRY FORTUNES. 

When a cow is fresh, her milk is low in fat and highest 
when stripping. It may vary as much as 40 per cent. 
Test her carefully, when she has been in milk about 
three, five and six months, for several days and the 
average for the three tests will be about the per cent, 
your cow will test. In testing, always take the sample 
from the entire milking after it has been mixed thor- 
oughly. The first milk of a milking is very poor in fat, 
and the last very rich, the last half being about 2^ times 
as rich as the first half. 




Never Tested. 

When is a Cow's Milk Richest? — It is claimed that 
milk is richer in fall and winter and poorer in spring and 
summer. With most cows this is true, but there are ex- 
ceptions, as some cows will test fully as high in May and 
June as they will in fall and winter. The low test is 
evidently due to atmospheric conditions and annoyances 
from the heat, flies, etc. I have observed that when 
cows are kept in a cool place away from flies, the milk 
tests higher than when they are in pasture, subject to all 
the nervous annoyances of hot, dry weather. 



DAIRY FORTUNES. 23 

Milking. — Cows should be milked properly to give 
the best results. No milker is a success unless he is in 
sympathy with the cows — they must like each other. 
Some milkers get more milk than others, because they 
are more agreeable to the cows. Milking should be 
done quickly and gently — the milker should not hurt the 
cow — should not squeeze the udder nor pull the teats. 
To get all the milk, it should be drawn as rapidly as pos- 
sible. If the cow is permitted to retain some of her milk 
she will go dry. Should always milk with dry hands. 
The faster a cow is milked the larger the quantity and 
the richer the quality. Rapid milking produces an 
agreeable sensation, excites the milk flow and stimulates 
the nervous system. It has a similar affect upon the 
milk glands, to that of the delicious flavor of an apple 
upon the salivary glands. The milk glands give up all 
the milk and a certain quantity of buttery mucus that 
enriches the milk, and is not extracted by slow milking. 
Kick and otherwise abuse a cow and she not only will 
not let you have all the milk, but can not. She can not 
give you milk at will. You must develop the proper 
conditions. Milking one teat at a time decreases quan- 
tity and quality. The longer the period between milk- 
ing the less the fat in the milk. If the time between 
morning and evening is ten hours, the difference between 
evening and morning will be fourteen hours. The quan- 
tity of milk in the morning will be much larger and the 
quality much poorer than that of the evening. 

Before Beginning to flilk. — The stables should be 
cleaned thoroughly, the cows dusted and cleaned, the 
udder cleaned with a wet rag if dirty, and the stable 
thoroughly aired and all the dust blown out. If the 
udder and teats are very dirty they should be washed 



24 DAIRY FORTUNES. 

quickly with tepid water and dried with a clean towel. 
That is the sum and substance of this matter in a nut- 
shell, although enough slush to fill Webster's unabridged 
dictionary is written about it every year. There is but 
one side to the question. "Should the stable be cleaned 
before milking?'" Certainly it should. The dust and 
filth stirred up will settle in a few moments, or can be 
blown out by the wind or by means of fans turned by 
one man. Good sense is all that is required to settle this 
question. Do your own thinking on all subjects. As 
soon as a cow is milked, empty the milk into a strainer 
bucket and then into the milk can through two or three 
thicknesses of cheese cloth. The milk can should not be 
in the milk room, but in an adjacent room, which should 
be perfectly clean. The same person should milk the 
same cows in the same order. If your cows are in the 
habit of being milked in order— i, 2, 3, and you jump 
from I to 3, No. 2 will feel slighted ; her nervous 
system will be disturbed and she will not pro- 
duce good results. See that every cow gets her 
proper stall. Do not quit milking until you get all 
the milk, if it can be gotten — be patient; keep at her 
until she gracefully yields ; let her understand that the 
milk belongs to you, and that you are going to get it, if 
it takes an hour. She will soon learn to give you every 
drop. Do not permit her to dry until you are ready for 
the dry period. Be kind and positive with her, and she 
will work to suit you. 

Milk Habit, Calves, Etc. — If you have a milk cow 
do not permit the calf to touch her, remove it as quickly 
as it is born, and nine times out of ten the cow will not 
fret a particle nor " bawl" for it a single time, and the 
calf will not fret. To let the calf suck the cow spoils the 



DAIRY FORTUNES. 25 

calf, ruins the cow, and paralyzes your pocketbook. 
When you take the calf away from the cow she will 
worry and fret about it and hold her milk, and when her 
year has expired her milk yield will have been about 
two-thirds of what it should have been — small in quan- 
tity and poor in quality She never will forget that calf 
until she has another. The first three days the calf should 
have its mother's milk, fed just as soon as milked ; after 
that give it a pint to a quart, mixed with skim milk, 
twice a day, for two or three days, gently tapering off to 
skim milk, mixed with a little middlings or oil meal. I 
am aware that some dairymen claim that the calf should 
get the first milk direct from the cow, and that it should 
remain in sight of the cow, etc. That is one way, but 
not the best way, and you should not be satisfied with 
any thing but the best. The best evidence that I am 
right, is because every cow I have bought from expert 
cow men, has produced much better results under my 
inanagement than she did under theirs. 

One man will tell you he wants big calves and how 
much more a milk fed calf is worth than a calf that is 
fed on skim milk. Suppose the calf is not permitted to 
touch the cow, but is fed whole milk until ready for the 
butcher, which will be about thirty days. It will require 
at least fifty gallons of milk to feed it thirty days. At 
twelve cents a gallon the milk would be worth $6.00. 
The skim milk would not be worth more than $1.25. 
The milk fed calf will not sell for more than about $8. 00 
— take from that $6.00 for milk, and $2.00 remain for the 
calf. The skim milk calf will sell any where for $5.00 — 
take from that $1.25 for the skim milk and $3.50 will re- 
main, or a saving of $1.50 by feeding skim milk. If the 
calf were permitted to suck the cow even once the losg 



26 DAIRY FORTUNES. 

would be many dollars, and if it remained with the cow 
two or three days, the loss would be from $io to $30 dur- 
ing the year, besides seriously afiecting the milk habit of 
the cow. 

Should Cows Go Dry? — Much has been written 
upon this point, and there is general disagreement be- 
cause the writers talk from diflFerent standpoints. The 
answer to the question is : Yes and No. If the milk 
habit has been established and the cow does not want to 
go dry, milk her all the time. She is the best kind of a 
cow to have. If the milk habit has not been established 
you must go gently until it is established. Two or thiee 
generations may be necessary to cultivate the milk habit. 
If she will permit herself to be dried about three or four 
weeks, let her have a little spell ofF duty. If you milk 
her until fresh there will be no milk fever. It certainly 
is poor management to have a cow dry two or three 
months each year. Four weeks would be as long as I 
would permit any cow to be dry, and if there were any 
danger in drying her at that time I should not dry her. 
The talk about wear and tear of continuous milking is 
bosh — inactivity is what kills. 

Where Is a Cow's Home? — Where her last calf is 
bofn. In buying cows this fact is very important. When 
you take her from the birthplace of her last calf she will 
not do her best until a calf is born. It matters not 
whether her calf was permitted to be with her, or 
whether she has never seen it. If you buy a cow that 
has a young calf and remove both to their new home, 
the cow will not yield the best results until she has an- 
other calf. If you remove her to her new home and she 
has a calf a few days afterward, that is home. If her 
former owner takes her and her calf back to her former 



DAIRY FORTUNES. 



27 



home and permits her and the calf to get into the high- 
way, she will most likely go back where the calf was 
born. 

Monthly Yield of Milk. — Frequently you hear of 
cows that make 15, 20 and 35 pounds of butter in a week 
— nothing is said of how many weeks. I know of a cow 
that will average 17 to 18 pounds a week for five weeks, 
and will not make more than 250 a year, A large yield 
at any time shows capacity, but not continuity. Many 
cows will begin the year with four or five gallons of milk 
a day, and two months afterward will be down to one to 
two gallons a day and dry in four months. That kind of a 
cow is worthless as a dairy cow. Some cows begin 
away up and gradually dwindle to nothing within about 
eight months — the descent is something like Fig. i : 




Fig. I, 



'''-n-J 



Another cow will begin fairly well and hang on a 
long time — fluctuating a little and descending gradually 
after she has been milking seven to eight months. See 
Fig. 2 : 




Fig. 2. 



38 



DAIRY FORTUNES. 




This is a fair engraving of my cow, Carmena, 
that produced 10,741 pounds of milk in one year, 
which churned 859^ pounds of butter, that averaged 
fully 85 per cent. fat. No churning was done at a tem- 
perature above 57 degrees. Another year's record in de- 
tail of this cow is given on opposite page — No. i. Her 
milk was tested regularly and carefully and the test cor- 
responded very closely to the product of the churn. I 
have been offered $1,000 for her and $150 for one of her 
calves when it was six weeks old. She had only ordi- 
nary care when she produced the 859^ lbs. I am certain 
that she can be made to reach the 900 lb. mark easily. 

The third week after being fresh, she produced 29 lbs. 
7 oz. of butter — the fourth week, 30 lbs. 15 oz. — the fifth 
week, 29 lbs. 3 oz. 

Here is the record of four of my best cows, giving 
the number of pounds of milk each month, the average 
each day in each month, the total for the year and the 
month in which the average for the year is found. The 
first and last months of each cow's year simply include 
the number of the days in each month remaining, after she 
is fresh and the number of days in the last month, neces- 
sary to make the full year. A milk year is twelve 
months, whether the cow has been fresh once or twice. 



DAIRY FORTUNES. 



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30 DAIRY FORTUNES. 

No. I averages 863 pounds a month, the average 
being in the 6th month. 

No. 3 averages 701 pounds a month, the average 
being in the 7th month. 

No. 3 averages 650 pounds a month, the average 
being in the 7th month. 

No. 4 averages 751 pounds a month, the average 
being in the 5th month. 

While no rule will apply to all cows I think the 
monthly average will come about the 6th month with 
good milkeis, and in the 7th month with poor milkers. 

I begin a cow's year three days after she is fresh, 
and end it one year from that date. The time in the 
year the cow is fresh will change the monthly average. 
When they are fresh in September or October, and put 
on good grass in the spring, the n]onthly average comes 
earlier than it does when fresh in March or April, 

Dehorning. — While dehorning is a cruel operation, 
dehorned cows produce better results than when they 
had their horns (although some learned dairymen say 
not), simply because they are more peaceable and con- 
genial—they do not fear each other, and soon learn that 
they are harmless. It soothes the nervous system of the 
herd and the result is a larger and richer yield. The 
growth of the horns should be stopped when the calves 
are a few weeks old. A little caustic potash applied to 
the button will kill it. The button can be removed 
with the knife without causing the calf anything more 
than a stinging sensation. To say the least, dehorning 
is not very agreeable and borders on the brutal. 

Young and Old Cows. — "The cow is getting old 
and is not worth much," is a common remark. How old 
js she? If properly treated she ought to be a good 



■5«^ 



DAIRY FORTUNES. 3i 

milker until sixteen to eighteen years old. Generally 
she is not at her best until she is ten years old. I get 
450 pounds of butter from cows fifteen to seventeen 
years old. Age brings ease and quiet— less useless ex- 
ertion. Ease and comfort are necessary to the greatest 
flow of milk. The old cow requires more feed than the 
young one, as her system will not utilize feed to the best 
advantage. 

Size of Cows. — Frequently I am asked: " What size 
cow is the best .^ " Almost all expert (?) dairy writers 
have manifested a lack of intelligence upon this point 
that is amazing. The larger anything is, other things 
being equal, the greater the power. The largest man, 
other things being equal, is the strongest man. Through- 
out all nature this is self evident. The larger the brain, 
other tilings being equal, the greater the mental power* 
The larger the cow, everything being equal, the more 
milk will she give. The ideal Jersey weighing 1300 
pounds is better than the one weighing 1000 pounds. 
The cow weighing 1500 to 2000 pounds and possessing 
all the milk and butter points belonging to the milk 
breeds, is much better than a 1 300-pound cow possess- 
ing all the other good points of milk breeds. Size, 
other things being equal, is a measure of power and ca- 
pacity. A fine Jersey cow weighing 2000 pounds, and 
possessing the ideal form and make up, would yield 50 
pounds of butter a week as easily as the 1000-pound cow 
yields 25 pounds a week. "But," says the pin-headed 
crank, '' I know big cows that will not make half as 
much butter as others not half as big." That is true of 
beef cows, and of many of the milk breeds ; but the 
other things I have spoken about are wanting. If a 
1000-pound cow, equal in all other respects, will yield 



32 



DAIRY FORTUNES. 



more than a 600-pound cow, the same law must hold 
good with the 1200, i c;oo and 200C-pound cow. When 
you can breed a cow that is an ideal dairy cow and 
weighs 2000 pounds, her frame work will have to be 
very large and all the internal organs two to three times 
as large as those of a 1000-pound cow. Size is no meas- 
ure of capacity unless all other things are equal. About 











r 


-r : ■ ^ ;„,._. 


/wm'':i0WB'' 









Exile of St. Lambert. 

1000 pounds is the limit for milk breeds, but time and 
proper breeding will make them much larger. A few 
years ago cattle, horses, hogs — in fact all domestic ani- 
mals were much smaller than they are now. Human 
beings are increasing in size. The largest armor of the 
early Greeks and Romans is not large enough for me- 
dium-size men of to-day. Millions of years ago the hu- 
man race doubtless was a race of pigmies. The big men 
of old are the products of lies. Three hundred years ago 



DAIRY FORTLTNES. 33 

the Jersey weighed about 350 pounds, and beef cattle 
about 800 pounds. However, I do not believe meat, 
milk and butter will be used two thousand years from 
now, as the products of the soil will be fed to the human 
family "direct." One acre can be made to supply food 
for six to ten per&ons, while it would not more than eup- 
ply two cows, and they will not supply one person with 
food. 



Thoroughbreds. 



But few persons have any definite knowledge of 
what constitutes a thoroughbred. There really is no 
such a thing — thoroughbred means thorough breedings 
which means that all the offspring from such animals 
will be equal or superior to the parents. That is not true 
of what arc termed thoroughbreds. At least one-third of 
all the thoroughbred cows and horses are not superior to 
the scrub. Many so-called thoroughbred cows arc bred 
until they are worthless — not as good as scrubs, because 
the original, native vigor has been bred out of them. It 
will require thousands of years to approximate genuine 
thoroughbreds — until then we shall plod along with 
what we have. 

I doubt whether the genuine thoroughbred can be 
produced, because there evidently is a limit to advance- 
ment. Probably hundreds and thousands of times dur- 
ing the millions and billions of years of the past the tide 
of human advancement has ebbed and flowed and many 
times it may have risen far above that of the present. 



34 DAIRY FORTUNES. 

Were it possible for the human race to continue to ad- 
vance steadily for the next ten thousand years, the thor- 
oughbred cow at the end of that period of time, doubt- 
less would be yielding five to ten thousand pounds of 
butter a year — the thoroughbred race horse would be 
able to run a mile in ten seconds, and the 300-pound 
dairymen would have advanced to the 400 pound notch. 
The age of man is limited, so is the age of his advance- 
ment. All the evidence that ever has been accumulated 
concerning the past, tends to prove the continuous rise 
and fall of nations. The time may not be very distant 
when the best cow on the face of the earth will not pro- 
duce seventy-five pounds of butter in a year, and the 
savage in his dug out v.'ill represent the highest human 
intelligence — that will be the stock from which the 
thoroughbreds in men as well as in cows will have to 
come. The highest human intelligence is gradually ar- 
riving at that conclusion, and that continuous rise and 
fall of human advancement is the only excuse we have 
for not being a thousand times superior in intelligence 
and in all other respects to what we are. The ideal 
thoroughbred cow may never come, but as long as the 
tide flows our way we should row with the current and 
do our best. Dairymen have not done one- fifth part of 
what they could have done. Nearly all of our dairy 
bred cows should be making five to six hundred pounds 
of butter a year. 



DAIRY FORTUNES. 35 



Wide Awake Dairymen. 



No dairyman is entitled to success unless he exerts 
himself properly. I am aware that you will say : "Yes, 
you may be able to do what you claim can be done, but 
we ignorant and inexperienced fellows can not." In 
this age of intelligence no dairyman is excusable for be- 
ing ignorant and inexperienced very long. This book 
alone should open your eyes very wide and should enable 
you to get into the front rank of dairydom in a very few 
months. There are many dairy journals that will cost 
you from 50 cents to $2.00 each and will be worth hun- 
dreds of dollars to you every year. No dairyman is jus- 
tified in pleading ignorance and failure, who is not a sub- 
scriber to a good dairy journal — there are many of them, 
and any one of them will teach you ten times as much as 
you probably know, in two or three issues. There are 
many good books written about the dairy business, and 
you can purchase them " cheap " — any one of them will 
be worth ten to one thousand times what it will cost you. 
Dairymen should learn to use their heads as well as their 
hands — they should learn to think, to calculate, to man- 
age successfully ; do not be content with scrub cows, get 
out of the scrub class, get out quickly — quit loafing, quit 
bumming, keep cows that will be a credit to you — cows 



36 DAIRY FORTUNES. 

that you will be proud to have your friends see ; have 
comfortable stables, get a separator, get a milk tester and 
use it, get what you must have to dairy successfully — do 
not plead poverty until you have done all within your 
power and then failed; throw away your cigars, your 
tobacco — keep away from saloons when you goto town; 
do your business as quickly as you can and go home; do 
not loaf about the usual loafing places that are a part of 
every community ; do not be stingy, but spend no money 
except what is necessary to add to the comfort of your 
home; spend your earnings, your leisure hours at home; 
read, think, plan — fall in love with your business and 
especially with your family; you can not succeed with- 
out being in partnership with your family, in love with 
your wife and children; do not forget the cows, they 
will be an important factor in keeping you in love with 
your family; get out of the fogy class, do not keep cer- 
tain kinds of cows simply because your father or grand- 
father kept them ; throw away your prejudices, take on 
new ideas, put on a suit of new habits, new thoughts, 
new ways, do not be satisfied with anything but success; 
keep dairy cows for dairy purposes, beef cows for beef 
purposes; be clean, neat, tasty, economical, attentive, 
prompt, industrious; learn to manage, to lay your plans 
and then execute them ; make calculations what you are 
going to do and then, if possible, exceed them; make 
yourself believe you are going to be somebody, and you 
will succeed and find yourself among the up-to-date 
dairymen of the country — a believer in new ideas, in suc- 
cessful dairying and will probably thank the writer of 
this article for making a new man of you, and putting 
money in your pocket and happiness at your fireside. 



DAIRY FORTUNES. 37 

Dairy Literature. 



Not one dairyman out of fifty reads any dairy liter- 
ature except, occasionally, some " fool " article in the 
newspapers. These articles, nearly always, are worse 
than worthless, because written by some person ignorant 
of the •' simplest " dairy facts. Doctors so frequently 
write and talk nonrense about cows' milk, etc. One of 
the most brilliant doctors in the land stated, in an inter- 
view, which was published in a daily paper, having a 
large circulation, that slop fed cows gave milk so thor- 
oughly impoverished that it was no better than water, 
and that cows must have rich feed to make rich milk. 
The " fool" editor said a man Is a fool to claim that any 
cow will not give rich milk when fed rich feed. These 
are articles that keep dairymen in the dark. The worst 
articles I ever saw, were written by *' away up " doctors; 
they seem to know as little as anybody, except health offi- 
cers and sanitary experts. It seems strange that dairymen 
labor Jio faithfully to make a failure. They will not read 
as they should, and when they do read it requires a long 
time to teach them that they must observe, experiment 
and think. There are many dairy magazines, cheap in 
price, and no dairyman can afford to be without one or 
more of them. The first number of Bro. Hoard's 
splendid dairy journal I read, was w^orth $1,000 to me, 
and that number cost %\ cents — good investment, was it 
not? What journal do I recommend? I am not adver- 
tising any magazine. If you get sample copies you can 
see for yourself — any of the publishers will send sample 
copies free. The pure dairy breed journals are the best, 



3? DAIRY FORTUNES. 

those devoted exclusively to the dairy business. New- 
questions are being asked every day, and the dairy mag- 
azines generally discuss them. Dairy books are good, 
and should be read and studied. In reading, endeavor to 
sift the kernels from the chaff, remember that you are 
the dairyman, and the books and magazines your aids. 



Farming, Dairying- and Brains. 



"Anybody can farm and dairy " is a common expres- 
sion. So can anybody be a lawyer, doctor, teacher, but 
there are few good ones. There are about five hundred 
times as many farmers and dairymen in the United 
States as lawyers, and yet there are more first-class law- 
yers than first-class farmers and dairymen. It requires 
large brain capacity and much education and training to 
be a first-class farmer and dairyman. The complaint 
about hard work and no pay among farmers and dairy- 
men is due to inability rather than to the occupation. A 
good, capable man, wrho understands farming, dairying 
and gardening, is difficult to find. Our dairy and agri- 
cultural schools are doing a grand work, but very few if 
any of the graduates can farm and dairy successfully 
until they have eaten the bitter but wholesome fruit of 
experience. Only about one man out of four can make 
a success out of anything after he has received all the 
education and training that can be absorbed by him. 
Farmers, dq,irymen, lawyers, doctors, merchants and so 



DAIRY FORTUNES. 



39 



on, are born, not made. How many cows in the United 
States will produce four hundred pounds of biitter a 
year? Probably one out of five can be made to yield 
that much. No amouiit of feeding, care and training can 
make anything but scrubs out of the other four. Four- 
hundred-pound cows are born, not made. Do you sup- 
pose men greatly differ from cows in respect to capac- 
ity? There is good stock and poor stock in men as well 




Dairying Don't Pay. 

as in cow^s — thoroughbreds and scrubs. You can not make 
a man strong mentally unless he has the prenatal foun- 
dation for it, any more easily than you can make him six 
feet tall when he was designed to be only five feet. A 
great deal of " popydoodle " is written about what edu- 
cation will do. 

Education will do much to assist in utilizing brain 
power, but it will not make brains. Some men might be 



40 DAIRY FORTUNES. 

educated forty years in the best dairy college in America 
and then would not be able to rise above the 200-pound 
cow, just upon the same principle that some cows can 
not be made to produce more than two hundred pounds 
of butter a year. Any man properly educated and 
trained is superior to what he would be uneducated and 
untrained. Most men are failures upon the same princi- 
ple that most cows are failures — lack of capacity or 
quality, or both. Facts are facts, and the editor of any 
dairy paper in the country knows that the statements I 
have made are true. He knows that most men are not 
capable of utilizing the intormation placed within their 
reach. The educated farmer is not necessarily the farmer, 
who can read Latin and Greek as easily as pigs squeak; 
he is not necessarily the man who has what is termed a 
fine college education — he is the man who has learned 
to think, to act, to produce results. Book learning may 
be a great aid to him provided he has the capacity and 
quality to prevent it from converting him into a tail. 
Our distinguished dairymen are men whom "book learn- 
ing" develops, because they have the foundation upon 
which to build — they are the dog and the ''book learn- 
ing" the tail. I expect Dairy Fortunes to be read by 
tens of thousands of dairymen, but I do not expect all of 
them to become expert dairymen. Many will read it as 
they do the dairy papers, when sent a sample copy, and 
exclaim : " What does them editors and book writers 
know about dairying .? No man can learn me nothin' about 
cows!" These are the fellows that keep the'Cows that 
produce one hundred pounds of butter a year, and prefer 
skim milk to forty per cent, cream. These are the fel- 
lows that farm and dairy in the moon, " chaw terbacker," 
drink whiskey, and call their wives the " ole 'oman," 



DAIRY FORTUNES. 



41 



and their children " brats.'' Successful dairying depends 
as much upon thoroughbred dairymen as it does upon 
thoroughbred cows. There are millions of intelligent, 
capable dairymen who simply need the necessary infor- 
mation to make them successful. The books that have 
been written have done much, but about three-fourths 
of the dairymen are without dairy literature of 




There's No Money in Cows. 



any kind. Books are good, but the dairy paper is indis- 
pensible, as it always is up-to-date, or ought to be. 
This article is written in a spirit of kindness, and I hope 
it will bear abundance of juicy fruit. Most of my life 
and many thousands of dollars have been spent to assist 
humanity in the struggle for happiness, and I learned 
long ago that many persons trudge along through life 
unconscious of the fact that they could do something if 
they would — could plant roses instead of thorns. 



42 



DAIRY FORTUNES. 



Weights of Milk, Feed, Etc. 



Water S.333 pounds, a gallon. 

Milk S.6 

Skim Milk.. 8.7 " - " 

Butter Fat. .7.5 " 

Cream, 20 per cent., 8. 46 pounds, a gallon. 
" 25 " 8.4 

" 30 " 8.34 

" 40 " 8.22 " " 

" 50 " 8.1 " " 

No, I Butter, 7.8 pounds a gallon (approximately). 

To avoid fractions I have used 8.4 pounds as the 
weight of a gallon of 20 per cent cream. Sometimes a 
gallon will weigh more than 8.4 pounds, and sometimes 
it will not. Weights are approximately correct. 

You will observe that 30 per cent, cream is slightly 
heavier than water — 31 per cent, is slightly lighter than 
water, weighing 8.238 pounds to the gallon. 

A gallon of seven per cent, milk weighs about 8.58 
pounds. 

Bran, fine , 24 pounds a bushel. 

Bran, coarse 20 " " 

Cotton Seed Meal, about 50 " " 

Linseed Meal, about. 60 " " 

Gluten Meal, about 55 " " 



DAIRY FORTUNES. 43 

Gluten Feed, about 28 pounds a bushel. 

Corn and Cob Meal, about 40 " " 

Oats 33 " " 

Corn 56 

Ears l^of corn for a bushel (before 

shelled) 70 " " 

One ton of oats 62^ bushels. 

One ton of corn 35t^ " 

One ton of hay, about 500 cubit feet. 

Does It Pay to Dairy ? 

The Kind of Cows to Keep, Etc. 



The first and most important thing to be considered 
in successful dairying is the selection of cows. Con- 
clude to keep nothing but good cows — keep no cow for 
butter that will not produce 350 pounds a year, and no 
cow for milk that will not produce 6,500 pounds, testing 
not less than 4.4 per cent. I do not recommend these 
cows, but place the limit low to satisfy dairymen of small 
expectations. I am aware that many so-called dairymen 
will exclaim : " Bosh ! " That is not argument. You 
can get the cows if you want them. There are millions 
and millions of 350-pound cows in the United States, and 
more than a million of 4c;o-pound cows, if properly fed 
and handled. I bought more than a dozen cows, within 
a mile of where I live, that would produce more than 
400 pounds of butter each, and did not pay more than 
$50 for any one of them. 

Comparison. — Let us compare a 450-pound cow and 
^ 350-poui^d one, counting butter at 20 cents a pound, 



44 DAIRY FORTUNES. 

skim milk at 15 cents a 100 pounds, and the calf of the 
350-pound cow at $6.00 and that of the 450-pound cow 
at $20 when five weeks old. 

450 pounds of butter at 20 cts. a pound $90.00 

Calf 20 . 00 

6,000 pounds of skim milk, after feeding calf .... 9.00 

Amount $1 19.00 

350 pounds of butter at 20 cts. a pound . .$70.00 

Calf 6.00 

4,500 pounds of skim milk, after feeding calf.. ... 6.75 

Amount $82 . 75 

The cost of feed, labor, interest, rent, liability of 
death, etc., is not less than $50 a year. This is a low 
estimate. 

$1 19 less $50 equals $69 — profit on 450-pound cow. 
$82 less $50 equals $32 — profit on 350-pound cow. 

$69 divided by $33 equals 2I. Thus you see the 
profit on the 450-pound cow is more than two and one- 
sixth times as much as on the 350-pound cow. 

A fair price for a cow that will make 350 pounds of 
butter is about $40. 

If a 450-pound cow produces two and one-sixth 
times as many dollars profit, she certainly should be 
worth two and one-sixth times as much, or $86.66. The 
difterence between the two cows is too small. The dif- 
ference in the net production of the two cows ($37) is 6 



DAIRY FORTUNES. 



45 



per cent, interest on .$6i6f. but it is not fair to say that 
the 450-pound cow is worth $6i6f more than the 350- 
pound cow, because if the value of cows were calculated 

on that basis, the 350-ponnd cow would be worth $533^- 

the money necessary to produce $33, at 6 per cent^inter- 
est. Liability of death, of accident and the limited age 
of usefulness, are very important in determining the 
value of a cow. 

$40 is a fair price for the 350-pound cow, but $86.66 
is too low for the 450- pound cow. I should value her at 
about $110. Value in cows does not increase in propor- 
tion to increase in product. A cow that would produce 
12 per cent, milk and make 2,000 pounds of butter in a 
year, would sell for tens of thousands of dollars, although 
less than $500 worth of cows would produce 3,000 
pounds of butter in a year. 

After the most careful investigation and study, I 
have become satisfied that the following estimate of the 
value of cows is not far from being correct : 



Cows that will make 300 lbs. of butter a 



" 325 


'( 


" 350 


(( 


" 375 


a 


" 400 


a 


" 4^5 


U 


' 450 


« 


" 475 


(( 


" 500 


(( 


" 550 


<( 


" 600 


u 


" 650 


(( 


" 700 


It 



idl 



ess, 



beef value. 
30 00 
40.00 
50.00 
65.00 
85.00 
1 10.00 
I 50 . 00 
200 . 00 
275.00 
375.00 
500.00 
650.00 



46 DAIRY FORTUNES. 

Cows that will make 750 lbs. of butter $ 825.00 

" " " " 800 " " 1,050.00 

" " " " 850 " " 1,400.00 

" " " " 900 " " 2,000.00 

The breeding properties of the cow affects her value 
— if she is in the 850-pound class and imparts her milk- 
ing powers to her calves, she is much more valuable than 
if less of her power is transmitted. I have a cow in this 
class, and although she is not quite a thoroughbred, I 
have been offered nearly $1,000 for her, and refused 
$80 for her calf when a week old. The value of a cow 
is what she will bring at a fair, forced sale, attended by 
good judges of cows, and who have the money to buy 
a fine cow, and want her. The majority of dairymen 
would not pay $100 for a cow that would make 1,000 
pounds of butter in a year, because they could not be in- 
duced to believe in anything higher than a 250 to 300- 
pound cow. Many cows that will not make 300 pounds 
of butter in a year, can not be bought for $100, because 
the owners think they are the best cows ever born. 

Profits. — In the dairy business, where cows are kept 
that will make 450 pounds of butter each, profits are large 
enough to yield a handsome income. Suppose a dairy- 
man keeps twenty such cows on 50 acres of good land, 
which will be sufficient to raise all the feed required, or 
its equivalent, besides sufficient feed for horses, hogs and 
other small stock on the farm. 

Allowing $20 each for calves five weeks old, and 18 
cents a 100 pounds for skim milk, or about $30 for calf 
and skim milk, after feeding calf. Allowing a loss of 
two calves each year, the calves and skim milk for the 



DAIRY FORTUNES. 



47 



twenty cows would bring $540. Twenty cows making 
45J pounds of butter each would produce 9,000 pounds a 
year. 



12 cts. 

,3 u 

14 " 

15 " 

16 " 

17 " 

18 " 

19 " 

20 " 

21 " 

22 " 

23 " 

24 " 

25 " 

26 " 

27 " 

28 " 

29 " 

30 " 

31 u 

32 " 

33 " 

34 " 

35 " 

40 " 

45 " 

50 " 



a lb. net, $i,oSo, 
1,170, 
1,260, 

1,440, 

1,530, 
1,620, 
1,710, 
1,800, 
1,890, 
1,980, 
2,070. 
2,160, 
2,250, 
2,340, 

2,430, 
2,520, 

2,610, 

2,700, 

2,790, 
2,880, 

2,970, 

3,060, 

3,150, 
3,600, 
4,050, 
4,500, 



For calves and 

skim milk. 

plus $540 $1,620 

540 1,710 

540 1 ,800 

540 1,890 

540 1,980 

540 2,070 

540 2,160 

540 2,250 

540 2,340 



540 2,430 

540 2,520 

540 2,610 



2, Too 

2,790 

2,880 

2,970 

3,060 

540 3,150 

540 3,240 



540 
540. 
S40. 

540- 
540. 



540. 



3,3: 



540 3,420 



540. 
540. 

540. 



3,510 

3,600 

3.690 

540 4, HO 

5^0 4,590 

540 5,040 



48 DAIRY FORTUNES. 

Twelve cents a pound, net, for the kind of butter an 
intelligent dairyman would make, borders on the ridicu- 
lous, but I have given that low a price to satisfy the 
" kicker." Sixteen cents a pound, at wholesale, is a low 
price for first-class butter, and nets $1,980 for the twenty 
cows. I have been offered thirty-jive cents a pound, at 
wholesale, for all the butter I could make — everything 
to be the best and cleanest. At thirty cents a pound 
twenty cows would produce $3,240. At retail, any first- 
class dairyman can get thirty-five to fifty cents for all 
the butter he can make. At thirty-five cents a pound 
twenty cows would produce $3,690 a year, 

" Nonsense," exclaims the narrow guage dairyman, 
"You can't get thirty-five to forty cents for butter." 
Tou can not, but the right kind of a dairyman can. If 
all the persons who use milk, butter and cream, knew 
absolutely that perfect cleanliness had been observed in 
the handling of these articles, there would be three times 
as much dairy products used. Not one person in ten, 
in cities, eats butter or drinks milk without hesitating 
and wondering how much filth is being consumed. Not 
one-thousandeth part of the milk used is clean — nasty 
cows, nasty stables, nasty milkers, nasty butter-makers, 
nasty feed, nasty odors, nasty everything. Millions of 
persons would pay fifty cents a pound for butter and 
fifteen cents a quart for milk, if they knew perfect clean- 
liness had been observed. 

What is Cleanliness in the Daary ? — A stable 
as clean as the home in which you live — no disa- 
greeable odors, no foul air, no unhealthy cows, no filthy 
cows ; every cow groomed, washed, cleaned all over, 
body, udder, teats, tail, head, nose, mouth, legs and feet 
every day, one or more times. At least one per- 



DAIRY FORTUNES. 49 

son must be in and around the stable all the time, night 
and day. Abundance of light and fresh air — floors 
water tight, no filth in and about the stable ; nothing but 
clean, wholesome feed and water used ; no cow kept in 
the stable when ailing in any way ; no cow kept in the 
stable when in heat, nor her milk used until twenty four 
hours after she has returned to her normal condition. 
No cow should be milked in the stable — have a milking 
house as clean as a parlor ; all milk pails and cans should 
be sterilized immediately before use, and a separate 
bucket used for each cow. The cow should be perfectly 
clean before milking begins — the milker should be as 
clean as though he were attending a reception in a draw- 
ing-room ; hands, face, feet, head, hair — a clean suit of 
white muslin, including cap, should be used every day. 
No spitting, chewing, smoking in the stable at any time. 
Milk thoroughly cooled and aerated immediately after 
being drawn. If separated, the cream should be cooled 
and aerated at once. The creamery should be perfectly 
clean — milk must not be exposed to any disagreeable 
odors, and must go to customers in that condition. 

When milk and butter have been handled in this 
manner, there will be no difficulty in acquainting your 
customers with all these facts and getting fifty cents a 
pound for butter and fifteen cents a quart for milk. The 
delicacy of flavor is important, but cleanliness is much 
more important — cleanliness is paramount in importance. 
I do not know of any good butter being retailed for less 
than twenty-five cents a pound, in any city. Thirty 
cents is the usual price to regular customers. Perfect 
cleanliness is what sells butter for thirty-flve, forty and 
fifty cents a pound. It would not require much of an 
eflFort to retail the product of twenty cows. 



50 DAIRY FORTUxNES. 

The Expenses of a dairy consisting of twenty cows, 
on a fifty-acre farm, would not be large. It matters not 
whether the dairyman owns or rents the farm. Assum- 
ing that the dairyman has a small family and no other 
help than himself, the expenses will be about as follows 
each year: 

Rent for fifty acres, about $ 1 50 

Hired man, including board 240 

Shipping, delivering, fuel, seed, etc 160 

Expenses $55° 

In addition to the products from the cows, the dairy 
man would get house rent, garden, chicken products- 
fruit, etc., which would be worth at least $200 a year, or 
about enough to pay the grocer bills and for clothing. 
Nearly everything to eat can be raised on the farm. If the 
dairyman is close to market a truck patch will add largely 
to his income. Two men could do all the work in first- 
class shape easily, and in winter the hired man could 
almost be dispensed with. If the farmer had one or two 
children twelve to sixteen years old, no other help would 
be required. 

Deducting the expense of $550 a year, the dairyman 
would have remaining at — 

12 cts. a pound $1,070 

13 " " 1,160 

14 " " ' i'25o 

15 " " i'34o 

16 " " 1,430 



DAIRY FORTUNES. 



51 



17 cts. a pound $1,530 

1,610 

1,700 

ii790 

1,880 

i'97o 

2,c6o 

2,150 

2,240 

2,330 

2,420 

2,510 

2,600 

2,690 



15 

19 

20 

21 

22 

23 

24 

25 
26 

27 
28 

29 
30 



These profits can be made and they are about ten 
times as large as the ordinary farmer makes on fifty 
acres. All the feed, or its equivalent, can be raised on 
the fifty acres. The twenty cows should not cost more 
than $2,200, if bought altogether. If three or four splen- 
did cows were selected to begin, it would not require 
many years to produce a herd of twenty. A little time 
is necessary to grow, and no dairyman can expect to be- 
come full fledged within a few months. While the rent 
for fifty acres might be a little small for some localities, it 
is considerably above the average price. Where the rent 
is higher^ the advantages are greater. 

As the 45o-pound cows will frighten many dairy- 
men, I shall drop to the 350-pound cow, which is to 
be found everywhere. Allowing $15 for calf and skim 
milk, or $300 for the twenty cows, we shall have for the 
7,000 pounds of butter at — 



52 DAIRY FORTUNES. 

For calves and 
skim milk. 

13 cts. a pound, $840, plus $300 $1,140 

13 " " 910, " 300 1,210 

14 " " 980, " 300 1,280 

15 " " ^05°' " 300 1,350 

16 " " 1,120, " 300 1,420 

17 " " 1,190, " 300 1,490 

18 " " 1,260, " 300 1^560 

19 " " 1,330, " 300 1,630 

20 " " 1,400, " 300 1,700 

21 " " 1,470, " 300 if77o 

22 " " 1,540, " 300 1,840 

23 " " 1,510, " 300 1. 910 

24 " " i,6So, " 300 1,980 

25 " " 1750, " 300 2,050 

26 " " 1,820, " 300 2,120 

27 " " 1,890, " 300 2,190 

28 " " 1,960, " 300 2,260 

29 " " 2,030, " 300 2,330 

30 " " 2,100, ' 300 2,400 

Deducting the expense of $550 a year, the dairyman 
will have remaining at — 

12 cts. a pound $ i:;90 

13 " " 660 

H " " 730 

15 " " 800 

16 " " 870 

17 " " 940 

18 " " 1,010 

19 " " 1,080 



DAIRY FORTUNES. 53 

20 cts. a pound $1,1 c;o 

2T ^' i^ 

I 1,220 

23 " " 1,290 

23 " " 1,360 

^4 1,430 

25 " " 1,500 

26 " " 1,^70 

27 " " 1,640 

28 *^ " 1,710 

29 " " 1,780 

30 " " 1,850 



The lowest profit given here, $590. is more than is 
made by farmers on fifty acres. Almost anywhere in the 
United States butter can be sold at wholesale for an aver- 
age of sixteen cents a pound, or a profit of $870. Almost 
anywhere first- class butter can be made to net twenty 
cents a pound, or $1,150. Almost anywhere first-class 
butter, proven to be made in a clean manner-, can be sold 
for thirty cents a pound, or $1,850 a year for the twenty 
cows. These profits are away up compared to ordinary 
profits on a fifty-acre farm. 

Selling Cream.— By selling cream the profits would 
be much larger. If the dairy farm were within one hun- 
dred miles of a city of 50,000 inhabitants or more, 
cream could be shipped each day and would command 
forty-five to sixty-five cents a gallon at wholesale. The 
twenty cows making 350 pounds of butter each, and 
7,000 pounds altogether, would produce about 3,400 gal- 
lons of twenty per cent, cream, which would bring, at 



54 



DAIRY FORTUNES. 



For calves and 
skim inilk. 



45 cts. a gallon, $1,530, plus $300 $1,830 



5« 
55 
60 

65 
70 

75 
80 

85 



^730, 
1,870, 
2,040, 
2,210, 
2,380, 
2.550, 
2,720, 
2,890, 



300 2,000 

300 2,170 

300 2,340 

300 2,510 

300 2,680 

300 2,850 

300 3,020 

300 3,190 



Sixty cents a gallon is a fair price at wholesale, and 
eighty cents a gallon a low price at retail. The expen- 
ses in shipping cream would be little more than in sell- 
ing butter, and the work a little less. By allowing $75 
extra for expenses, the total expense would be $625 a 
year, which being deducted from the receipts at — 

45 cents a gallon, would leave $1,20^ profit. 



50 

55 
60 

65 
70 

75 
80 

85 



1,375 
1,445 
1,615 

1,785 
1,955 
2,125 

2,295 
2,465 



These are handsome profits and can be realized al- 
most anywhere. When within one hundred miles of a 
city of 200000 or more inhabitants, sixty-five to seventy- 
five cents a gallon can be had for cream properly han- 
dled — even at sixty cents a gallon the profit is $1,615, 
which is not very small for a puny farm of fifty acres. 



DAIRY FORTUNEk-5. 55 

Here are the figures taken from the books of a dairy 
January i, 1897. This dairy farm contains 245 acres, 
and furnishes almost all the feed for a dairy herd aver- 
aging one hundred cows. The farm, cows, horses and 
entire dairy outfit invoice $15,000, and is situated about 
sixty miles from a city of more than 300,000 inhabitants. 
It is owned by two men who are practical dairymen. 
The cows are not up to the 300-pound class, as a whole. 

RECEIPTS. 

5,064 gallons of cream, sold at an average of 54c. $2,734 
33,130 " " milk, " " " " lie. 3,644 

4,275 pounds of butter, at an average of iSc 769 

88 calves 556 

Skim milk (hogs, etc. ) 782 



Receipts from dairy $8,485 



EXPENSES. 



Two partners, salary. $2,400 

Extra help i)372 

Taxes 147 

Insurance . . 46 

Freight and Expressage 517 

Feed bought in addition to what was paid out of 

farm products 221 

Losses, stock, bad accounts, etc 221 

Incidentals, feed, light, cows, seed, etc., etc 261 

Expenses $5»»85 



56 DAIRY FORTUNES. 

Receipts, $8,485 — expenses, ij'5,186, equals $3,300, 
or more than twenty-one per cent, interest on the capital 
invested. Adding to this amount the $2,400, salaries of 
the two partners, we have $5,700, or $3,850 for each part- 
ner. The product of this dairy is much less than it 
should be, and the farm should furnish all the feed, or its 
equivalent. Two families lived on the farm and all the 
milk, butter, cream, etc., used by the families have not 
been counted — chickens, garden truck, etc., would have 
amounted to hundreds of dollars, if sold. Sixty good 
cows would have produced more than these one hundred 
scrubs, and the expense would have been much less. 

Selling Milk. — The profits from the sale of milk are 
very large in comparison to that of butter. Twenty 
cows, on fifty acres, and giving 6,800 pounds of four and 
one-half per cent, milk, each will be employed as a basis 
for calculation. This production is not large, and is 
equivalent to 350 pounds of butter. Allowing 200 
pounds of milk for the calf, there would be 6,600 pounds 
for sale, or 132,000 pounds for the twenty cows, or 
15,3^8 gallons. Deducting 1,348 gallons for loss, milk 
unsold, that would have to be made into butter and sold 
at a reduced price, there would remain 15,000 gallons, or 
60,000 quarts net, full price sales. The allowance for 
loss is twice what it should be, but I desire to satisfy the 
most extravagant, and keep within the limit of ooor 
management. 

All milk to be four and one-half per cent, and to be 
drawn and handled in the cleanest maniter, and the cus- 
tomers to be satisfied as to that fact. Milk to be shipped 
in bottles sterilized and delivered by a neat, cleanly man, 
supplied with a clean suit of muslin or linen, every day — 
the delivery wagon to be a model of taste and cleanli- 



DAIRY FORTUNES. 



57 



ness. All these facts should be set forth in the daily 
papers, and a certificate of inspection, by a competent 
person, published weekly. Absolute cleanliness is what 
sells milk. 

Such milk can be sold in any city for ten to fifteen 
cents a quart, more easily than milk handled in the usual 
manner, can be sold tor five to six cents a quart. Any 
dairyman who will conduct a dairy in this manner can 
secure all the customers he wants. 

RECEIPTS. 

60,000 quarts at ten cents a quart .|6,ooo 

Calves • . . . 150 

Receipts $6,150 

EXPENSES. 

Rent for forty to fifty acres ^^75 

Extra help -^^.o 

Shipping, fuel, seed, etc 260 

Deliveryman, in city. 600 

Delivery horse, wagon, etc 17c 

Incidentals, tickets, bottles, breakage, losses, etc. . . 200 

Extra feed 200 

Expenses $1 ,950 

Receipts, $6,150 — expenses, $1,950, equals $4,200. 
The expense account has been made very large — enough 
to cover everything in a liberal manner. $4,200 should 



58 DAIRY FORTUNES. 

satisfy a dairyman, with a capital of not more than 
$3,000. 

At S cents a quart the profit would be $3,000 

At 7 " " " " " " 2,400 

At 6 " " " " " " i,Soo 

Even at six cents a quart the profits are $1,800, al- 
lowing the same for expenses. They could be reduced 
$200 or more, if milk were sold for six or seven cents a 
quart. But there would be no difficulty whatever in get- 
ting eight, ten and twelve cents a quart for milk han- 
dled properly. All that are necessaryarea little business 
judgment and the proper neatness and cleanliness. 

Milk Yield of Each Cow. — The following table 
shows the yield of a cow that gives 6,600 pounds of milk 
after feeding calf. An allowance of $6 is made for calf- 
6,600 pounds equals 767 gallons. 



Forcnlf. 

767 gallons at 7 cts. a gallon, plus $6 . 00 $ 59 . 69 

" 67.36 

" 75-03 

" 82. 70 

" 9037 

" 98.04 

" 105-71 

" 113-38 

" 121 .05 

" 128.72 

'' 136-39 

" 144.06 

" 151 73 





' 8 
' 9 




' 10 




' 1 1 




' 12 




' 13 




' 14 




' 15 




' 16 




' 17 




' 18 




' 19 



DAIRY FORTUNES. 

767 gallons at 20 cts. a 'gallon, plus $6.00 $^59 

li n "21 '• '' " '• 167 

" •' " 22 " " " " 174 

" '• " 23 " " " " 1S2 

" " " 24 " " " " 190 

« u a 2C' " " " " IQ*? 

" " " 26 " " " " 20c; 

<i a u 2y " >■< i( " 211 

" " " 28 " " " " 320 



59 

40 

07 

74 

41 

oS 

75 
42 
09 
76 



Ten cents a gallon at wholesale is a low price, and 
twenty-eight cents at retail is a fair price, and yields 
$220 76 for each cow. 

Ninety-eight per cent, of all the milk sold in cities, 
large and small, will not test as high as four and one-half 
percent. — nearly all of it tests about three and one-half 
per cent. Milk that tests four and one-half per cent, is 
about twenty-nine per cent, richer than three and one-half 
per cent, milk, and twelve and one-half per cent, richer 
than four percent, milk. All milk should be sold by the 
per cent. 

Crops on Fifty Acres. — What can be raised on fifty 
acres of good land? Pasture can not be relied upon dur- 
ing the dry season — it flourishes in the spring and some- 
times during the fall, but grass after frost comes is not 
worth much. 

6 acres of corn for ensilage (at least) .... 72 tons. 

8 acres of corn to mature \ corn 400 bushels. 

} stover 10 tons. 

10 acres of oats to be thrashed \ oats 400 bushels. 

I straw 7 tons. 

6. acres of oats for hay 15 tons. 



6u DAIRY FORTUNES. 

3 acres of rye, for fall and spring pasture, to May 25. 
i^ acres of wheat, fed green, from May 25 to June 20. 
i^ acres of oats and peas, fed green from June 20 to 

July 10. 

2 acres of sorghum, to be fed from July 10 to Dec. 31. 
^ acre of mangels Soo bushels. 

8 acres of millet hay 16 tons. 

4 acres of buckwheat. 

3 acres of peas and barley for fall feed. 
About 14 acres for pasture. 

The rye ground can be planted in corn after rye is 
pastured or cut for green feed. 

The wheat ground can be used for sorghum or bar- 
ley and peas. 

The oats ground can be used for rriillet, buckwheat, 
etc. 

The oat and pea ground can be resowed. 

The corn can be ground cob and all. 

The oats should be ground. 

The stover, sorghum, etc., can be fed until Dec. i to 
Jan. I, before ensilage is opened. There will be an 
abundance of ensilage for winter, and to fill in during 
summer; ensilage ground can be used for rye and wheat- 
One or two acres can be used for trucking and can be 
made to produce several hundreds of dollars. There will 
be two or three crops of sorghum. 

These are simply pointers and can be varied to suit 
the section of country, and the whims of the dairyman. 

The mangels will be of great value, if properly 
stored and fed — the cows will relish them and the milk 
flow will be increased. The quantity of feed that can be 



DAIRY FORTUNES. 6i 

raised on thirty to forty acres of good ground is enor- 
mous, every acre will support a cow in good shape. 

There is money in dairying, and a little capital, 
brains, enterprise and the proper information are all that 
are necessary to a greater degree of success than can be at- 
tained in most other industries. Elevate your ideas and 
then work up to them. Good cows, good business sense 
and cleanliness, and success is certain to be with you. 

Thoroughbred Figures. — The preceding dairy ex- 
amples apply to the common, every-day dairyman. The 
thoroughbred dairyman can do many times as much. If 
he lives within fifty miles of a large city, has a few thou- 
sand dollars and is a first-class business man, he can own 
almost all the land around him, when he has been in 
business ten to twenty years. If he lives where he has to 
depend upon butter making altogether he can accumu- 
late a large fortune in less than a score of years. Tens 
of thousands of farmers in the United States have farms 
of 400 acres and more. A400-acre farm will support, in 
good style, 200 cows besides horses, calves, etc., raised 
and used on the farm — one and one-half acres, with 
the present advancement in farming, will keep a 
cow better than nine-tenths of them are kept. I shall 
start with the 300-poimd cow, the pride of nearly all 
dairymen. The average price of Elgin butter, for sev- 
eral years, has been about eighteen cents a pound. I 
shall be liberal in this case and place the price at sev- 
enteen cents. Butter properly made and handled will 
sell several cents above Elgin prices. As I have said, on 
another page, I have been oflFered thirty-five cents a 
pound at wholesale for all the butter I would make, in 
the proper way. I can do better, besides I have about 
quit work, except for other persons. 



62 DAIRY FORTUNES. 

RECEIPTS. 

60,000 pounds of butter at 17 cts. a pound $10,200 

About 180 calves at $7 each 1,260 

About 960,000 pounds skim milk, 15c. a 100 lbs., 1,440 

Receipts $12,900 

EXPENSES. 

Foreman $ 600 

Twelve helpers 2,800 

Extra feed i ,000 

Tubs, shipping, etc 400 

Commission 400 

Losses, fuel, etc 600 

Expenses $5,800 

Receipts, $12,900 — expenses, $5,800, equals $7,100 
for the farmer, out of which taxes and insurance are to 
be paid, although house rent, fruit, garden truck, etc., 
would more than pay for them. The $7,100 would rep- 
resent the farmer's brain work, and the interest on about 
$25,000 invested, or nearly twenty-five per cent, net, on 
the money invested, and a salary to the farmer of $1,000. 

Fifteen cents a hundred pounds is a low price for 
skim milk, fed, and the extra for feed can be dispensed 
with — by proper management of the farm, ice can be 
stored by the farm help. A first-class dairyman and bus- 
iness man can increase this profit considerably. The 
price of calves is $1 to $3 each too low, because many of 
them can be converted into cows. Where is the four- 
hundred-acre farm that makes half as much? If this 



DAIRY FORTUNES. 63 

butter maker lives within one hundred miles of a large 
city his profits will be larger, as the shipping and other 
expenses will be less. 

If our dairyman lives within 60 miles of a large 
city and sells milk and cream in the city, his profits will 
be two to three times as large. By retailing 4.4% milk 
at six cents a quart and 20% cream at ten cents a pint, 
the following will be the result : 300 cows, giving 6,000 
pounds of milk each, equals 1,300,000 pounds; allowing 
20,600 pounds for loss, reduced price, for unsold milk, 
etc., there will remain 1. 180,000 pounds ; by using iSo,ooo 
pounds for cream, it would make 37,268 pints ; the re- 
maining 1,000,000 pounds of milk would equal 465,111 
quarts. 

RECEIPTS. 

37,268 pints of cream, at ten cents a pint $ 3726 

465,111 quarts of milk at six cents a quart 27,906 

180 calves at $7 each 1,360 

Receipts $32,893 

EXPENSES. 

Foreman $ 600 

Twelve helpers • 3,800 

Extra feed 900 

Eight deliverers 4.000 

Horses and wagons coo 

Shipping 800 

Losses, feed, etc i 000 

Expenses $10,600 



64 DAIRY FORTUNES. 

Receipts, $32,892 — expenses, $10,600, equals $22,292, 
or about 90% on the investment, after paying the farmer 
a fair salary. If you want to do so, you can drop a few 
thousand dollars on this estimate, and then have a hand- 
some income. Six cents a quart for milk handled as it 
should be is a low price ; seven, eight, nine and ten cents 
can be gotten for it. All you have to do is to keep your 
dairy as I have described under the head of " Clean 
Dairy." " Great Caesar !" exclaimed a prominent dairy- 
man when I read this estimate to him ; "That would 
make a man a fortune in a year or two." As much can 
be done, and more, if the proper man undertakes it. 

Why do not more dairymen make these large profits? 
Because they are not first-class business men, or do not 
desire to assume large responsibilities. I have consider- 
able money invested in the dairy business, and it is yield- 
ing me from twenty to forty per cent, interest, and nearly 
all of the management is in the hands of very ordinary 
business men. Do you know that most men do not ex- 
pect success beyond an income of a few hundred or a 
few thousand dollars a year? If you explain to them 
how they can make Sio,ooo to $20,000 a year, they will 
exclaim: "I don't want to make that much. All I want 
is a good living, and if I don't have much left when I 
am gone, my children will have to hustle for themselves." 
There is no reason why there should not be as many 
millionaires among farmers as among any other class of 
persons. 



DAIRY FORTUNES. 65 



Butter Hungry. 

Butter Substitutes, Etc. 



About 1,000,000,000 pounds of butter are made, in 
a year, in the United States, or about fourteen pounds to 
each person. The product of most of the cows, is con- 
sumed by the families that own them. Several millions 
of our population do not eat an ounce of butter, each, in 
a year — they cannot afford it. It is safe to assert that 
10,000,000 persons, in the United States, do not con- 
sume 10,000,000 pounds of butter in a year — they have 
to spend their money for something to keep the babies 
from starving. The poorest, axle grease butter, will cost 
ten cents a pound, and ten cents will buy ten pounds of 
wheat, containing five times as much nutriment as one 
pound of butter. Not one tenth of the persons get one 
half the butter they want, and they could not get it if 
they had the money to pay for it, because the product is 
not large enough to supply more than one-fourth of our 
population. Is it strange that butter substitutes are made ? 
They will be made, and the product will continue to in- 
crease ; temporarily, the industry may be crippled by 
law, but necessity will revive it. 

We should be fair, and not permit our selfishness to 
warp our judgments. Poverty and lack of products 



66 DAIRY FORTUNES. 

demand butter substitutes. Paid experts declare that 
butter substitutes are not wholesome, and other paid 
experts declare that they are more wholesome than butter. 
The uninterested, unprejudiced scientific investigator 
says they are in no way injurious. The $ is the basis of 
nearly all objection to the substitutes. Hundreds of 
thousands of pounds of cheap, rotten butter are taken 
from the cities every year, into the country, worked over, 
and sold to unsophisticated city people as fine, fresh, 
country butter. Butter substitutes must be made, or 
about half of our population do without any kind of 
butter. Good butter substitutes are much more palatable, 
cleaner and more wholesome than most of the butter 
made. There is not, and cannot be any objection to first 
class butter substitutes, from a hygienic stand-point. If 
nothing but pure, clean fat is used, and manufactured in 
a clean manner, it is as clean as any butter can be 
made, and will cost almost as much as first-class butter. 
I am willing to admit that butter substitutes made from 
dirty, filthy material, and in a dirty, filthy manner, are 
not fit to eat — neither is most of the butter made, fit to 
eat. I cannot understand why a benevolent, kindly-dis- 
posed, intelligent person should oppose first-class butter 
substitutes, and I believe no other person living has in- 
vestigated this subject more carefully than I have. 

Poor butter substitutes are not wholesome, neither is 
poor butter. I am not ready to admit that the price of 
butter is lower on account of butter substitutes. If it is, 
ten persons are benefited by low prices where one is in- 
jured. Poor, rotten, musty butter is the principal cause 
of butter being low in price. Probably the average price 
paid for all the country butter in the United States by 



DAIRY FORTUNES. 67 

grocerymen and general storekeepers will not exceed 
eight cents a pound, cash. 

There are substitutes for almost every article of food. 
At least two-thirds of all the honey, maple sugar and 
maple syrup are not genuine. The bees do not make 
the honey, and but little of the maple sugar and sj'rup 
has any of the real juice in it. It is almost impossible to 
get pure buckwheat flour. There is not as large a pro- 
portion of the genuine article in these products as there 
is of milk product in oleomargarine. Most of the tea 
sold is a tea substitute. Your coffee is manufactured, 
and soaked in a weak solution of copperas ; rosin is in 
all beer; strychinne in whiskey, and millions of pounds 
of butter mixed with oleomargerine by the most radical, 
away up dairymen who bribe the poor food commission- 
ers. The position of health officer in a city of 200,000 
inhabitants and above, is generally worth from $25,000 
to $50,000 a year. Why? Any man who has investi- 
gated knows why. Nearly all dairymen who live within 
the jurisdiction of the health officer pays the monthly 
bribe necessary for a clean dairy report. He pays it 
whether his dairy is clean or dirty. He gets it back by 
fooling his customers. He has paid the blackmail price, 
and is as guilty as the blackmailer, consequently cannot 
squeal. I could fill a book larger than this one, upon this 
subject, including all branches of business, from the 
Presidency of the United States to the position of road 
supervisor. In the face of the thousands of facts that 
can be adduced to show that adulteration and trickery 
are common as leaves in autumn, butter substitutes that 
are demanded by poverty do not cut much of a figure. 
How many creameries are engaged in buying axle grease 
butter, working it over, and passing it as the genuine 



68 DAIRY FORTUNES. 

article? It is either sold to strangers at the full price, or 
a reduction of one cent a pound is made, because it is a 
little "off." If all butter made were good the price would 
be 33^% higher than it is. Let us begin at home, and 
after we have been engaged a few years in reforming 
our own methods, it will be time to seek new fields. 
There are greater evils in dairydom than butter substi- 
tutes, which should be sold for just what they are, and 
for nothing else. Strict laws should be enacted to pre- 
vent the sale of butter substitutes for butter, I know of 
nothing better than to prohibit the coloring of butter 
substitutes : let them be sold upon their merits. 

Our Foreign Market. — It is both amusing and dis- 
gusting to hear our dairy friends talk about our foreign 
trade and how to develop it. We do not have any use 
for a foreign trade, as we do not make one-fourth enough 
butter to supply our home population. Give our own 
people all the butter they want, and we shall be com- 
pelled to produce many times the quantity we do, or im- 
port butter. When we become slightly civilized, we 
shall dispense with poverty, which is not as much the 
result of the poor themselves as it is of the rich. When 
we become a little more civilized we shall realize that it 
is just as much our duty to assist the poor, and needy, and 
helpless as it is to pay a note for borrowed money. Every 
other human being is a partner in our prosperity. He 
helped us make what we have. Substitute ''duty" for 
the fraud charity and all will be rich, and much happier. 
Substitute hiunanity for dishonesty, and there will be a 
market that cannot be supplied. 



DAIRY FORTUNES. 69 



Milk and Cream Testing. 



It is foolish to buy a cow without testing her care- 
fully. It is foolish to keep cows unless you know that 
they pay. Test them carefully and find out which pay 
and which do not. There is nothing difficult about test- 
ing. A testing outfit consists of the following articles : 

A centrifugal machine. 

Milk, creatn and skim milk bottles. 

Pipet. 

Acid measure. 

Acid. 

Milk testing outfits are cheap— they can be bought 
as low as %i. A good, four bottle machine can be 
had for $4 ; an eight to twelve bottle machine for $6. 
To test successfully the bottles should be whirled 700 to 
1,000 revolutions a minute. Within ten minutes any 
dairyman can attach a treadle to these machines, and by 
using his foot the speed can be increased and the labor 
reduced to pleasure. 



yo 



DAIRY FORTUNES. 



Test Bottles. — The accompanying test bottles are 
necessary, to successful and simple testing : 



/ 



\ 



n.6tx. 



\ 



Pipet 




I MSet 



-Z 



Milk. Cream. Skim Milk. Acid Measure* 

The milk bottle is scaled from one to ten per cent. 
The cream bottle is scaled from one to thirty per 



cent. 



The skim milk bottle is scaled from one-tenth to six- 
tenths per cent. 

The Sample. — To get a good sample of milk for 
testing, it is necessary to have the milk from which you 



DAIRY FORTUNES. 



71 



take the sample thoroughly mixed. The best time to 
get the sample is when the milk is fresh — just from the 
cow. The milk should be poured from one vessel to 
another, two or three times. Then put the end of pipet 
in your mouth, and draw it nearly full of milk; place 
your finger over the upper end, quickly, and by admiting 
a little air, let the milk run down, gently, until the A mark 
is reached; empty the milk in pipet into milk bottle; blow 
in the pipet to expel all the milk adhering to the sides. 
Sulphuric acid should be used. Many dairymen use 
the commercial acid ; I prefer the refined acid. It should 
not be too strong nor too weak; its specific gravity 
should be 1.S3 to 1.S3. Fill acid measure to the mark at 
B and empty into milk bottle in which you have put the 
pipet of milk. In pouring acid into milk bottle, incline 
bottle to an angle of about forty-five degrees, to prevent 
acid trom falling directly into milk in bottle. It should 
run down the side of the neck of the bottle. If acid 
falls directly into milk it is liable to scorch it. If any 
milk adheres to neck of milk bottle, turn the bottle 
gently while the acid is being poured in, and the neck 
of bottle will be washed clean. 





Neat Milk Test riachine. 

Opened and closed. Shows inclination of bottles 
when in motion. They incline I0 prevent milk from be- 
ing thrown out when in motion. 



72 DAIRY FORTUNES. 

Shake the bottle thoroughly, giving it a rotary mo- 
tion, until the milk and acid are well mixed. Do not 
shake " up and down," or you are liable to get your fin- 
gers burnt. Do not be afraid of shaking too much. If 
you have several bottles to fill they should be ready for 
the machine as quickly as possible. 

Place the bottles in the machine and turn rapidly, 
(at least 700 revolutions a minute), four or five minutes, 
when each bottle should be filled to the neck with boil- 
ing water; this can be done by use of pipet, by sucking 
the boiling water into pipet and emptying into bottles. 
For reasons that are too hot for explanation, do not suck 
the water into your mouth. Turn the machine again 
about a minute ; fill the bottles with boiling water to the 
seven or eight per cent, mark, and turn again a minute 
or more and you will be ready to read the measure of fat 
on neck of bottles. If the test is a good one, the acid 
will be a bright golden color. If the fat in the neck of 
bottles is a little stiff, set bottles in boiling water a few 
minutes. 

Color of Butter Fat.— If butter fat in neck of bot- 
tles is dark or mixed with scales, the acid is too strong; 
if it is a pale yellow color, the acid is too weak. When 
acid is too strong, use a little less of it; reducing the 
temperature of the milk to forty- five to fifty degrees will 
assist you. It is claimed that diluting acid spoils it, but 
some of the best tests I ever made were made with di- 
luted acid. I poured the acid measure about one-fifth 
full of water and then filled with acid. When acid is 
too weak, warming milk to 100 degrees will help some- 
what. 

Cream Testing is done the same as milk testing, 
except that it is necessary to use just a little more cream 



DAIRY FORTUNES. 73 

than milk. A pipet holding 18 c c should be used; the 
milk pipet can be used by filling with cream to a point 
about three-fourths of an inch above the 17.6CC mark. 
The principal reason for using more cream than milk, is 
because the cream, being thicker than milk, does not 
enter the small opening in the pipet as freely as milk, 
consequently in drawing the pipet full of cream, too 
large a proportion of the skim milk, in the cream, enters 
the pipet. When the cream is measured without using 
pipet, 17.6c c of cream seem to be about right. 

Skim Milk is tested same as milk and cream, except 
two pipet measures of skim milk and two measures of 
acid are used. 

Temperature of milk and cream for testing should 
be about sixty-five degrees ; a few degrees higher or 
lower will not afTect the test perceptibly. 

Wily Some Tests Disagree. — Samples taken from 
fresh milk and cream nearly always test somewhat 
higher than samples taken from milk and cream 
several hours old ; because it is almost impossible 
to mix them thoroughly after the cream and skim milk 
have separated, and because the cream becomes stiff and 
will not enter pipet in its proper proportion. The cus- 
tomer in the city or at the creamery frequently gets the 
long end of the butter fat bargain on account of this test 
condition of milk and cream. By heating to 90 to 
100 degrees and stirring thoroughly, a good sample can 
be procured. 

Composite Test. — The composite test is very con- 
venient. Instead of testing every day, samples of milk 
can be taken every day for ten days to two weeks, and 
all tested at one time. Potassium Bichromate will pre- 
serve milk and cream a long time — a month or longer. 



74 DAIRY FORTUNES. 

without spoiling; corrosive sublimate can be used, but it 
is much more poisonous and more dangerous. A small 
fruit jar or large neck bottle can be used for each cow. 
Place in each jar a small quantity of potassium bichro- 
mate — one-half ot what will lie on a five cent piece, 
and put in a sample of milk each day, or at each milk- 
ing; one to two ounces will be sufficient for a sample. 
Shake the jar and mix contents well before putting in a 
new sample. Keep in a cool place. There should be 
enough of the preservative to keep the milk in a per- 
fectly liquid state. It will make the milk slightly yellow. 
You can test when convenient — the samples will keep a 
month or longer. Be sure to keep samples in a cool 
place, and use enough preservative to prevent souring. 
When ready to test, mix contents of each jar thoroughly 
and test in the usual way. Beware of poison! 

Some Frauds are to be found among the tests used 
by many dairymen. Quantity of cream is not a meas- 
ure of quality ; the height of a column of cream is 
very changeable. It is customary for customers to 
fill a glass tube about ten inches long with milk or cream 
and guess at the quality by the comparative height of 
the cream column in the tube. Scores of tests have demon- 
strated that this is not a fair test, and that frequent!}' four 
per cent, milk will show more cream than six per cent, 
milk, and fifteen per cent, cream less skim milk than 
twenty per cent, cream. 

My first experience was with milk set in deep cans, 
equal in height and in diameter, and an equal quantity 
of mi)k in each can. Milk in cans was not equal in 
quality : 



DAIRY FORTUNES. 



75 



Cream in can No. i measured 4 in. in depth and tested 24% 





2 




3 




4 




5 




6 




7 




S 




9 




10 



4i 
3^ 
4f 
3i 
3J 
4 
3 






2 3i' 

32 
36 " 

23? 
3li" 

24i" 

22 " 
25^" 



Here are some queer results ; No. i, four inches deep 
showed twenty-four per cent, cream, while No. 7, three 
and one-half inches in depth showed twenty-four and 
one-fourth per cent, cream. In No. 9, four inches in 
depth showed twenty-two per cent, cream. 

Five cans of milk, thoroughly mixed before put in 
cans, so that milk in all the cans would be equally rich, 
equal in temperature, equal in quantity, and set at the 
same time showed the following results : 

Cream in can No. i measured 4^ inches, and tested 24 % 

44 a " -> " yl 1 " " "-7^8 " 

^ 44 245 

•' 3 " 4| - " " 23i " 

" " " 4 " 4^ " " « 26A" 

5 44 225 

The variation in this case is considerable. 

Different systems of raising cream produce different 
results. Twenty per cent, separator cream frequently 
shows more skim milk and less cream in the glass tubes 
than fifteen per cent, gravity cream. One day twenty 
per cent, separator cream will show more skim milk than 



76 DAIRY FORTUNES. 

it will another day, although the quality of the cream is 
the same, the length of time after separation equal, and 
all the other conditions the same, as nearly as it is possi- 
ble to have them. The quality of cream that rises on 
milk or on cream will vary ten to twenty-five per cent. 

Testing Butter. — Fill three-fourths full, glass tube, 
ten inches high and three-fourths of an inch in diameter, 
with butter, joacking it in with a round piece of wood 
nearly the size of the hollow in the tube ; put the tube 
in hot water about ten minutes, letting the water reach 
as high as butter in tube; do not use boiling water. 
Pour in about twenty-five drops of sulphuric acid, and 
place in hot water again imtil the fat and brine are sep- 
arated. Measure exactly the length of the column of 
fat and also the length of the column of brine. As the 
brine contains the acid which is about one-fifteenth part 
of the brine column, subtract one-fifteenth from the 
length of brine column to get the exact length of brine. 

Multiplv the length of fat column by .3, and the 
length of the brine column by .4. Divide the product 
of the fat column multiplied by .3, by the product of the 
brine column multiplied by .4 and subtract the quotient 
from 100, and you will get the per cent, of fat in the 
butter. 

Example. — Suppose fat column is 6 inches and brine 
column i:^ inches ; subtract tV from 1^ and the remainder 
is I30 inches, the length of brine column. 

Fat column, 6 inches by .3 equals 1.8 inches. 
Brine column, lio by .4 equals .5733 inches. 
•5733 divided by 1.8 equals .318. 
100 minus .318 equals .682 per cent, fat in butter. 



DAIRY FORTUNES. 77 

Watered Milk. — If you have six per cent, milk and 
guarantee to sell your customers four per cent, milk, it 
matters not whether you put in two per cent, clean 
water or two per cent, skim milk to reduce it to four per 
cent. In most of the states there are laws regulating the 
sale of milk. A certain per cent of fat is necessary — 
generally not less than three percent. Milk, testing less 
is condemned, and the seller liable to prosecution, 
whether the milk is watered or naturally is below the 
standard. The price of milk should be governed by the 
quantity of fat it contains. Do not worry about water 
as long as the milk tests high enough. 

Cheese Testing. — Get a fair sample by cutting a 
slice from center to circumference ; cut it fine, and put 
about five grains in milk test bottle and add about three- 
fourths of a pipet of hot water, and shake freque-ntly, 
until cheese is soft and liquid; keep it warm or it will 
not dissolve properly. Let the contents of bottle cool to 
about sixty-tive degrees ; add acid, same as in milk test- 
ing ; shake until cheese is dissolved, and complete test 
same as with milk. Multiply per cent, of fat shown by 
test bottle by eighteen, and divide the product by the 
number of grains of cheese used, and you will have per 
cent of fat in cheese. 



78 DAIRY FORTUNES. 



Feed for Cows. 

Rations, Ensilage, Etc. 



The proper way to feed cows and the kind and qual- 
ity of feed, are very important to the dairyman. Much 
has been learned by experiment, and rapid strides have 
been made in the right direction, but the subject of feed- 
ing is a difficult one to handle, and it will be a longtime 
before anything like perfection will be attained — chemi- 
cal analysis and scientific experiments have aided in solv- 
ing the feed problem. The jump from the fogy methods, 
to the best that are known, seems to be a little too much 
of a leap for the ordinary dairyman to attempt, without 
much fear and trembling. 

There is a right and a wrong way to do nearly every- 
thing, and a majority of dairymen are disposed to the 
wrong way. The most difficult thing to overcome is 
prejudice; every person should endeavor to improve 
upon what his ancestors thought and did. The man who 
is content with simply equaling his father in intelligence 
and morals, is not a good citizen. A certain quantity of 
feed is necessary to sustain life properly, and if that is 
all a cow gets, she can not be expected to furnish any 
milk. 



DAIRY FORTUNES. 79 

Rations. — It has been demonstrated that a cow will 
not produce the best results unless she is fed all she will 
eat, greedily of such feed as will supply all the constitu- 
ents, in proper proportion, necessary to sustain life and 
to produce the largest quantity of milk. You can not 
build much of a house out of brick, iron, stone, mortar, 
wood or glass, but by using all of them in proper propor- 
tions, a good house can be built. You can not produce 
good milk results by feeding a cow corn, bran or hay, 
but by a proper combination of these articles she will 
yield a large quantity of milk if she is a good cow. A 
wagon may have three strong wheels, but if the fourth 
wheel is puny and weak, the wagon will be almost 
worthless. A properly balanced ration is strong in all 
its parts. 

Balanced Rations. — The first analysis of feed is into 
ush, water and organic matter. If an article of feed is 
thoroughly heated and dried, all of the water will be ex- 
peled. If the remaining dry matter is burned, a small 
quantity of ash will remain. The organic matter is what 
is left after the water and the ash have been subtracted 
from the whole feed, and contains all the nutrients found 
in the feed, while the water and the ash are partly or 
wholly utilized by the animal organism, it hardly can be 
claimed that they are necessary nutrients. 

The organic matter can be subdivided into protein, 
carbohydrates and fat. 

Protein is that part of the organic matter necessary 
to form the lean meat, hair, horns, skin, blood, muscles, 
ligaments, nerves, and especially the casein and albumen 
of milk. It comjjrises the nitrogenous elements of food. 

Carbohydrates are the fuel for running the animal ma- 
chinery and comprise the sugar, starch and gums of feeds. 



8o DAIRY FORTUNES. 

Fat is simply what its name implies, and evidently 
supplies the fat of the milk and assists in furnishing 
steam to run the animal machinery. The relation be- 
tween Fat and Protein, in the production of milk, is not 
as clearly understood as some experts claim. The rela- 
tion seems to be very close. They seem to sympathize 
with each other. Fat is more powerful in supplying an- 
imal heat than carbohydrates — it is about two and one- 
fifth times as powerful. 

It is impossible for the animal organism to utilize all 
of the protein, carbohydrates and fat in the organic mat- 
ter — part of these articles is not digested — consequently 
the totals of protein, carbrohydrates and fat in a ration 
are not equal in weight to the organic matter in the 
ration. A ration simply contains the digestible nutri- 
ents of the organic matter. The Nutritive Ratio, as it 
is termed by some dairy writers, is obtained by dividing 
the amount of the carbohydrates and fat by the protein. 
The fat must first be multiplied by two and one-fifth to 
reduce it to the equivalent of carbohydrates. This nutri- 
tive ratio is of no importance to the dairyman, and is en- 
tirely superflous dairy information. The standard ration 
tells you how much organic matter, protein, carbohy- 
drates and fat necessary, and without these harmonious 
proportions a ration is not good. 

Hundreds of times have I been asked this question : 
" If all the nutrients of the food are contained in the 
protein, carbohydrates and fat, what difference does it 
make whether or not any attention is given to the num- 
ber of pounds of organic matter in a ration ? " A cow 
must have quantity as well as quality of feed. It is very 
important to her whether she must eat twent or sixty 
pounds of organic matter to get the required supply of 



DAIRY FORTUNES. 8i 

digestible nutrietits. Experiments show that there is a 
close relation between the quantity of organic matter 
and digestible nutrierts. 

Careful Experiments have demonstrated that a 
thousand-pound cow, not in milk, and kept where she 
can not get any exercise, will neither gain nor lose in 
flesh, if fed a daily ration of about seventeen and one- 
half pounds of organic matter containing about seven- 
tenths pounds of digestible protein, eight pounds of 
digestible carbohydrates and fifteen hundredths pounds of 
digestible fat. A larger cow requires more — a smaller 
cow less. This is what is called a maintenance ration. 

If the cow is in full flow of milk she will require 
about twenty-five pounds of organic matter, containing 
digestible nutrients about as follows : Two and one-half 
pounds of protein, thirteen pounds of carbohydrates and 
seven-tenths pounds of fat. If the cow is larger and gives 
a very large quantity of milk, this ration must be increased 
to suit the circumstances. If she is smaller, or gives but 
little milk, less feed will be necessary. 

A cow that gives rich milk requires a larger portion 
of jDrotein and fat than the cow that produces poor milk, 
and the dairyman must exercise good judgment in feed- 
ing, or he will not be successful, 

A cow giving twelve pounds of three per cent, milk 
a day could get along very well on a ration of digestible 
nutrients about as follows : 

1 .8 pounds protein. 
n " carbohydrates. 

• 5 " fat. 



83 DAIRY FORTUNES. 

A cow giving iifty pounds of six per cent, milk a 
day would require at least : 

3 pounds protein. 
14 " carbohydrates. 
.8 " fat. 

The nutritive ratio would be about one to five and 
one-fourth. 

Standards for Rations for i,ooo=Pound Cows. — The 

following table generally has been accepted as rep- 
resenting good dairy intelligence. They differ consider- 
ably and all can not be correct, and all are simply ap- 
proximately correct. Great men will differ and experts 
never agree. 



oS 



Dig^estible Nutrients. 



Protein. 


Carbo- 
hydiates. 


Fat. 


lbs 


lbs. 


lbs. 


' 1 


8 


•15 


2.5 


12.5 


•4 


2-5 


12.5 


•6^ 


2.2 


13-3 


•7 



lbs. 

Maintenance 17.5 

Wolff 24. 

Woons & Phelps 25. 

Woll 24.5 



All agree very nearly on the organic matter. Woll 
is too low in protein and Wolff is entirely too low in fat. 

Long and careful experimenting induces me to be- 
lieve that the best results can only be obtained by a 
ration rich in protein and fat. A fluctuation of one or 
two pounds in organic matter and carbohydrates, is not 
always greatly important, but a drop in protein and fat 
is disastrous to the milk flow. 



DAIRY FORTUNES. 83 

Woll's ration is about right in fat, but the protein 
should not fall below 2,5 pounds for cows in full flow of 
milk. A one-thousand-pound cow, giving forty pounds 
of five per cent, milk, should have at least 2.6 pounds of 
protein and 2.8 pounds if she gives fifty pounds of five 
per cent. milk. 

For one-thousand-pound cows, giving forty pounds 
of five per cent, milk, I prefer the following ration : 

Organic matter 25 pounds. 

Protein 2.6 " 

Carbohydrates 13 " 

Fat 7 " 

A twelve-hundred-pound cow, giving six per cent, 
milk, should have a larger ration — about as follows: 

Organic matter 27 pounds. 

Protein 2.8 " 

Carbohydrates 14 " 

Fat 7.5 *' 

Poor, bony cows will utilize a larger quantity of 
protein and fat than cows that fatten more readily. 

Variety. — There are many important things besides 
balanced rations to be considered in feeding. The cow 
loves variety, and her feed should be changed often. She 
must relish her feed, and she will not do well if she does 
not like the feed she gets. Jucy, succulent feed in the 
winter, although it may not contain much nutriment, if 
fed in connection with rich feed, will produce grand re- 
sults — it assists digestion and assimilation, cools the sys- 
tem and stimulates the nervous forces. 



84 



DAIRY FORTUNES. 



Quantity is necessary — a cow must not feel empty, 
consequently she must have a large quantity of light feed 
— too much concentrated feed and a scarcity of fodder 
will make her nervous and fretful. 

Bugbear.— The construction of ration tables is a 
bugbear that frightens the ordinary dairyman. To him 
there is an awful mystery about it, which causes him to 
believe that none but superior minds can grasp it. This 
is all a mistake — any person with ordinary intelligence 
can unravel the ration mystery and formulate his own 
rations. 

Ration Table. 

The following table shows, approximately, the per 
cent, of organic matter and digestible nutrients in eacli 
article given: 



OS *J ./ 



Disrcstible Nutrients. 



oH 



Protein. 



Carbo- 
hydrates. 



Fat. 



Clover silage . . . 

Corn silage 

Sorghum silage. . . 

Corn fodder 

Corn Stover 

Alfalfa hay 

Blue grass hay . . . 

Marsh hay 

Millet hay 

Mixed grasses hay 
Pea hay 



er cent. 


per cent, pe 


r cent. 


per cent. 


•254 


.010 


135 


.010 




220 


.012 


140 


.007 




.228 


.006 


149 


.002 




620 


.003 


380 


.012 




565 


.020 


334 


.006 




842 


.076 


378 


.013 




802 


.058 


384 


.016 




869 


035 


447 


.017 




863 


■045 


464 


.010 




794 


.036 


427 


.Sio 




785 


.o76 


400 


015 



DAIRY FORTUNES. 



85 



n I 



Digestible Nutrients. 



Protein. 



Carbo- 
hydiates. 



Prairie hay 

Red clover hay 

Red top hay 

Timothy hay 

Timothy and clover. . 

Oat hay 

Sheaf oats 

Oat straws 

Rye straw 

Wheat straw 

Carrots 

Mangels 

Potatoes 

Red beets 

Rutabagas 

Sugar beets 

Sweet potatoes 

Turnips . 

Barley 

Brewers' grains, dry . 
Brewers' grains, wet. . . 

Malt sprouts 

Buckwheat 

Buckwheat bran 

Buckwheat middlings. 

Corn 

Corn and cob meal.. . . 

Corn bran 

Germ meal 



per cent. per cent. per cent, per cent. 



.813 


•035 


418 


.014 


•785 


.06^ 


•349 


.016 


867 


.066 


.488 


.013 


.824 


.030 


•439 


.012 


.804 


.047 


•394 


.014 


.849 


043 


464 


.015 


• 715 


.040 


.360 


.017 


.857 


.016 


414 


.007 


.897 


.008 


.427 


.004 


.862 


.008 


■379 


.005 


. 104 


.010 


071 


.003 


.080 


.010 


048 


.002 


. 201 


.014 


161 


.oor 


105 


.009 


076 


.001 


102 


.009 


071 


.002 


. 126 


.01 1 


093 


.001 


279 


.009 


222 


.003 


087 


006 


055 


.002 


867 


.09 c; 


661 


.012 


887 


.162 


355 


053 


233 


•039 


095 


.013 


845 


.198 


362 


.017 


8^4 


.077 


492 


.018 


865 


.074 


304 


.019 


822 


.220 


334 


•054 


876 


• 063 


648 


.050 


834 


.065 


563 


.029 


896 


•095 


598 


.046 


860 


.090 


612 


.062 



86 



DAIRY FORTUNES. 



Digestible Nutrients. 



Protein. 



Carbo- 
hyd:ates. 



F:it. 



Gluten meal 

Gluten feed 

Cotton seed 

Cotton seed hulls. . 
Cotton seed meal . . . 

Flax seed , 

O. P. oil meal 

N. P. oil meal 

Cleveland oil meal. 

Oats 

Peas' 

Rye 

Rye bran 

Sunflower seeds . . . 

Wheat 

Wheat bran ..:.... 
Wheat middlings. . , 

Wheat shorts 

Sorghum 

Wheat hay 

Oat and pea hay . . . , 
Rye hay 



cent. 


per cent. pe 


r cent. 


per cent. 


005 


■295 


396 


.128 


908 


.186 


483 


.III 


796 


.098 


279 


. 169 


873 


.OiO 


262 


.018 


846 


•369 


181 


^23 


872 


.185 


260 


.274 


851 


.283 


328 


.071 


841 


.272 


329 


.027 


846 


.321 


251 


.026 


860 


.091 


447 


.041 


869 


. 180 


560 


.01 I 


865 


.083 


655 


.013 


848 


.097 


4S0 


.019 


843 


.138 


246 


.1S6 


877 


■ 093 


558 


.018 


824 


. 126 


441 


.029 


845 


. 123 


473 


.030 


836 


.116 


454 


.033 


580 


.024 


380 


.012 


810 


.032 


430 


Oil 


820 


.060 


440 


015 


800 


.030 


430 


.014 



To find the oganic matter and digestible nutrients, 
multiply the number of pounds of feed by the per cent, 
after each article of feed in the table and point oft' the 
decimals and you will have the pounds and fractions of 
a pound. 



DAIRY FORTUNES. 87 

By the aid of the Ration Table any dairyman can 
prepare his own ration formula. Suppose a dairyman 
has bran, cotton seed meal, corn and cob meal, clover hay 
and corn stover, how will he construct a balanced ration 
from these ingredients? The most expert ration artist 
will be compelled to experiment a little before he can 
produce a well balanced ration. He may have to make 
two or three rations before he gets the best one. 

Example : Suppose you want to feed twelve pounds 
of clover hay, you multiply as follows : 

13 lbs. by .7S5 — 9.43 lbs.. Organic matter. 

13 " " .065 — .78 " Protein. 

12 " " .349 — 4. 1 8 " Carbohydrates. 

13 " " .016 — .19 " Fat. 

The ciphers can be omitted as they are of no value, 
except to enable you to place your point. For practical 
purposes the third decimal figure can be dropped. 

For Convenience of Dairymen I have prepared a 
table showing the number of pounds of organic matter ^ 
portein, carbohydrates and fat in a given number of 
pounds of feed. This table will save multiplications in 
constructing rations. 



88 



13AIRY FORTUNES. 



II 1 



Dig^estible Nutrients. 



Carbo- 
hydrates. 



Fat. 



20 lbs. Ensilage 
25 " 

35 " 

40 " " 



10 lbs. Corn fodder. 

12 " " " 

J [> U (( u 

20 " " " 

32 " " " 



10 lbs. Corn stover 5^5 



12 

15 

18 

20 

22 

25 



8 lbs. Alfalfa hay, 6.73 



10 
12 

^5 

18 

20 



lbs. 1 


bs. 


lbs. lbs. 


4.40 


24 


2.80 


H 


5 50 


30 


3 50 


18 


6.60 


36 


4.20 


21 


7.70 


42 


4.90 


25 


8.80 


48 


5.60 


28 


6. 20 


30 


3.80 


12 


7-4+ 


36 


4 56 


H 


9 30 


45 


5 70 


18 


12 40 


60 


7 60 


24 


13.64 


66 


8.36 


26 


565 


20 


3-34 


06 


6.78 


24 


4.01 


07 


8.47 


3« 


5 01 


09 


11.17 


36 


6.01 


II 


1 1 . 30 


40 


6.68 


12 


12.43 


44 


7-35 


13 


14. 12 


50 


8.35 


15 


6.73 


61 


3.02 


10 


8.42 


76 


3.78 . 


13 


10. 10 


91 


4-54 


16 


1 2 . 63 I 


H 


567 


20 


15 13 I- 


37 


6.80 


23 


16 .84 I . 


52 


756 


26 



DAIRY FORTUNES. 



.89 



Dijrestible Nutrients. 



Carbo- 
hydrates. 



Fat. 



lbs. 



8 lbs. Millet hay 6.90 

" S.63 

•' " 10.36 

" " 12 .95 

' 1553 

" " 17.36 



10 




13 


'( 


15 


t( 


18 


i« 



20 



8 lbs. Mixed grass hay, 6.3^ 

10 " " " " 7.49 

j2 " '• " " c).53 

15 "• " " " II. 91 

18 " " " " 14.29 

30 " " " " 15.88 

8 lbs. Pea hay 6.38 

10 " '• " 7.85 

12 " " " 9.43 

15 " " " 1 1. 78 

18 " " " 14,13 

20 " " " 15 70 

8 lbs. Prairie hay 6.50 



10 

13 

15 
18 

20 

23 
25 



" 8.13 

" 976 

" 12.31 

" H.63 

" 16.26 

" ^789 

" ■■■■■■ 20.35 



lbs. 
36 

45 

54 
68 

81 

90 

29 
36 
43 

54 

65 

73 

61 
76 

91 
H 

37 
52 

38 

35 
53 

53 

63 
70 

77 
88 



lbs. 
71 
64 

57 
96 

35 

28 

42 

37 

13 

4i 
69 

54 



3.30 
4.00 
4.80 
6.00 
7.20 
8.00 

3 34 

4.18 

501 
6.37 

752 
8.36 

9. 30 
10.45 



lbs. 
.08 
. 10 
. 13 

•15 
.18 

.20 

.08 
. 10 

. 13 

•15 
.18 
.30 

. 13 

•15 
.18 

■23 
.27 

■30 
. II 

•H 
•17 

.31 

•25 
.38 

• 31 

•35 



90 



DAIRY FORTUNES. 



oS 



Disrestible Nutrients. 



Protein. 



Carbo- 
hydrates. 



6 


lbs. 


CI 


over hay 


8 








lO 








12 








15 








i8 








20 









8 lbs. Timothy hay. 
lo " 



15 

18 
20 



4/1 
6. 38 
7. 85 
9.43 
1 1 . 78 

1413 
1 5 • 70 

6.59 

8.24 

9.89 

1 2 36 

16.48 



8 lbs. Timothy and clover, 6 . 43 
10 " " " " 8.04 

12 " " " " 9.65 

18 " " " " 1447 

2U " " " 



06 

47 
16.08 



6 lbs. Oat hay 5.09 

6.79 

S.49 

10. 19 

12,74 

15.28 

16,98 



8 
10 

15 
18 

20 



39 


2 . c 


•52 


-> 1- 


•65 


3-^ 


•7^^ 


4^ 


.9S 


5.- 


•17 


6. 


•30 


6.( 


.24 


3-^ 


■30 


4- 


•36 


5- 


•45 


6. 


•=54 


7- 


.60 


8. 


•3S 


3 


•47 


3^ 


..56 


4^ 


■71 


5^ 


•S5 


7- 


•94 


7- 


.26 


2 . 


•34 


3- 


•43 


4- 


•52 


5- 


■65 


6. 


•77 


7- 


.86 


9- 



lbs. 
09 

79 

49 

19 
24 

28 

98 

46 

32 
18 

48 

78 
64 

15 

94 

73 

91 
29 

98 

7S 

71 
64 

57 
96 

15 

28 



DAIRY FORTUNES. 



91 













DijjL-stible Nutrients. 










Carbo- 










6B I 


Protein. 


hydrates. 






lbs. 


lbs, 


lbs. 


bs. 


6 lbs. 


Oat 


straw 


• 5 14 


. 10 


2.48 


04 


8 " 


u 


(( 


• 6.85 


13 


331 


06 


10 " 


u 


li 


• S.57 


.16 


4.14 


07 


12 " 


u 


li 


.. 10.28 


■'9 


4-97 


08 


15 " 


u 


u 


. 13.86 


•24 


6.21 


I I 


6 lbs. 


Wheat straw . . 


•• 5-17 


■05 


2 .26 


03 


8 " 


u 


(< 


6 . 90 


.06 


3 03 


04 


10 " 


(( 


u 


. . 8 62 


.08 


3 79 


05 


13 " 


a 


u 


•• 10 -34 


. 10 


4 55 


06 


15 " 


u 


(< 


•• 12.93 


. 12 


5 69 


08 


6 lbs. 


Rye 


straw 


.- 538 


•05 


2 56 


02 


8 " 


a 


u 


•■ 7-^7 


.06 


3.42 


03 


10 " 


u 


u 


.. 8.97 


.08 


4.27 


04 


12 " 


a 


u 


. . 10.76 


. 10 


512 


05 


15 " 


a 


(( 


. . 13.41 


. 12 


6.41 


06 


8 lbs. 


Oat 


and pea hay, 6. 56 


.48 


352 


12 


10 " 


li 


U I 


8. 30 


.60 


4.40 


15 


12 " 


a 


U (( 


9.84 


.73 


5.28 


iS 


i5*'" 


a 


<( (t 


1.2.30 


.90 


6 60 


23 


18 '■ 


'• 


U >( 


14.76 


1.08 


7.92 


27 


20 '• 


(. 


" •' 16.40 


1 . 20 


8.80 


30 


8 lbs. 


Wheat hay 6.48 


•25 


3-44 


09 


10 " 




" 8. 10 


•32 


430 


1 1 


13 " 




" • 972 


•38 


5.16 


13 


15 - 




" 13.15 


.48 


6.45 


17 


18 " 




" H.58 


•58 


7-74 


30 


20 " 




u 




16. 20 


.64 


8.60 


22 



92 



DAIRY FORTUNES. 











Organic 
matter. 


Digest 


ble Nutrients 








Protein. 


Carbo- 
hydiates. 


Fat. 




lbs. 


lbs. 


lbs. 


lbs. 


8 lbs. 


Sorghum hay . . . 


4.64 


•19 


304 


. 10 


lO " 






• 5 So 


.24 


3.80 


. 12 


12 " 






. 6.96 


.29 


4.56 


•H 


15 " 






. 8.70 


■36 


5-7° 


.18 


i8 " 






• 10 44 


•43 


6.84 


.22 


20 " 






. 11 . 60 


.48 


7.60 


.24 


6 lbs. 


C 


arrots. . . 




.62 


.06 


•43 


.02 


8 " 








• 83 


.08 


•57 


.02 


lO " 








. 10 


. 10 


•71 - 


•03 


12 " 








• 1-25 


. 12 


•85 


•03 


15 " 








. 1.56 


•15 


1 .07 


.04 


i8 " 








• 1-87 


.18 


1.28 


•05 


20 " 








. 2.08 


.20 


1 .42 


.06 


8 lbs. 


^I 


angels. . . 




• .64 


.08 


.38 


.02 


lO '' 




ii 




.80 


. 10 


.48 


.02 


12 '■ 




a 




• 96 


. 12 


•58 


.02 


15 <' 




il 




1 . 20 


•15 


.72 


•03 


20 " 




a 




1 .60 


.20 


.96 


.0^ 


8 lbs. 


Potatoes . . 




1.61' 


. 11 


1 .29 


.00 


lO " 




u 




2 ,01 


•H 


i.6i 


.01 


12 " 




li 




. 2.41 


•17 


1-93 


.01 


15 » 




<( 




• 3 02 


.21 


2 .42 


.02 


8 lbs. 


Turnips.. . 




, .70 


•05 


•44 


.02 


lO " 




a 




• .87 


.06 


•55 


.02 


12 " 




n 




1 04 


.07 


.66 


.02 


15 " 




u 




• I 31 


.09 


•83 


•03 


20 " 




li 




• 1-74 


. 12 


1 . 10 


.04 



DAIRY FORTUNES. 



93 













. 


I 


DigeE 


tible Nutrients. 














s 


Protein. 


^"^°: Fat.- 
hydrates. 












lbs. 




lbs. 


lbs. 


b^. 


I lb. 


B 


arley . . 






•S; 




. 10 


.66 


01 


3 " 




u 






I 73 

2 . 60 






19 
29 

38 


1.33 
1.98 
2.64 


02 


3 " 

4 " 




u 










04 
05 




(( 






3 47 






5 " 

6 " 




(( 






4 34 

5 20 

2.47 

3 30 
4. 12 

4-94 

5-'^7 

6.59 

7.42 

8.24 

^1-77 






48 

57 

38 
50 


3 31 
3-97 
1.32 
1.76 

2.21 


06 




(( 










07 


3 lbs. 

4 " 

5 " 

6 '• 


B 


ran. . . . 










09 

12 




u 












u 










63 

74 

88 


15 




u 










2 .65 
3 09 
3 52 
3-97 
4-4- 

•71 


17 


7 " 

8 " 




(( 










20 




a 








I 


01 


23 


9 " 

lO " 




(. 








I 


13 

26 


26 




u 








I 


29 
I I 


2 lbs 


B 


rewers 


grains 


.dr3 






32 


3 " 




u 


a 


u 


2.66 






49 


1.07 


16 


4 " 




a 


a 


u 


3-55 






65 


1 .42 


2 I 


=; " 




u 


<( 


u 


4-44 






81 


1. 78 


27 


6 '■ 




(( 


li 


(( 


5 32 






97 


2.13 


32 


7 " 




u 


n 


u 


6. 21 




I 


13 


2.49 


37 


8 " 




U 


u 


1( 


7 . 10 




I 


30 


3 ,84 


42 


6 lbs. 


B 


rewers' 


grains 


wet J .40 






23 


■57 


01 


7 " 




(( 


u 


u 


1.63 






27 


.68 


01 


8 " 




u 


(( 


■ i 


1. 86 






31 


.76 


02 


9 " 




a 


" 


a 


2 . 10 






35 


.86 


02 


lO " 




a 


(( 


(( 


2 33 






39 


•95 


02 


II " 




li 


u 


u 


2.56 






43 


I 05 


02 


12 " 




(( 


(( 


(( 


2.80 






47 


1. 14 


03 



94 



DAIRY FORTUNES. 











1 


Digestible Nutrients. 








Protein. 


hydiates. 






lbs. 




lbs. 


lbs. 


lbs. 


13 lbs. 


Brewers' grains, wet 3.03 




•51 


1.24 


•03 


14 " 


(( (( (( 


3 26 




•55 


1-33 


•03 


15 " 


u u u 


3 • 50 




•59 


1-43 


03 


2 lbs. 


Buckwheat 


1. 71 




•15 


.98 


.04 


3 " 


(( 


2 . 56 




•23 


1.48 


05 


4 " 


(( 


342 




•31 


1.97 


07 


5 " 


a 


4.27 




•39 


2.46 


.09 


6 " 


(C 


5.12 




.46 


^•95 


I I 


3 lbs 


Buckwheat bran, 


2 .60 




.22 


.91 


06 


4 '' 


a a 


3 46 






30 


1 .22 


08 


5 " 


a u 


4-33 






37 


152 


10 


6 " 


a U 


5 19 






44 


1.82 


I I 


7 " 


(( a 


6.06 






52 


2.13 


13 


8 " 


li a 


6. 92 






S9 


2-43 


15 


9 " 


u u 


7-79 






70 


2.74 


17 


lO " 


U (( 


8.65 






74 


304 


19 


2 lbs. 


Buckw't middl'gs, 


1 .64 




•44 


.67 


II 


3 " 




2 


47 




.66 


1 .00 


16 


4 " 




3 


29 




.88 


1-34 


22 


5 " 




4 


1 1 




1 . 10 


1.77 


27 


6 " 




4 


93 




I 33 


2 .00 


32 


7 " 




5 


75 




1-54 


2 34 


38 


8 ^f 




6 


58 




1 .76 


2.67 


43 


9 " 




7 


40 




1.98 


3.00 


49 


10 " 




8 


22 




2 


20 


3 34 


54 



DAIRY FORTUNES. 



95 






Digestible Nutrients. 



Protein. 



Carbo- 
hydrates. 



lbs. Corn 



lbs. 

1-75 
2.63 

3-40 
4-38 
5.26 
6.13 
7.01 



3 lbs. Corn bran 2 . 69 

" 3-5S 

" 448 

" 5-38 

" 6.27 

" 717 



2 lbs. Corn and cob meal, 

3 " 

4 " 

5 " 

6 " 



9 " ' 

10 " ' 

2 lbs. Peas. 

3 " " • 

4 " " . 

5 " " • 



1 .67 
2.50 

3-34 
4.17 
5.00 

5.84 

8.34 

1-73 
2 .61 

3 48 

4-35 



lbs. 
13 
19 
25 
32 
38 

44 
50 

16 
21 

27 
32 
38 
43 

13 
20 
26 
32 

39 
46 

52 

59 

65 

36 

54 

72 

90 



lbs. 
1.30 
1.94 

2-59 
3 24 
389 

4-54 
5.18 

1.79 

2-39 
2.99 

3 59 
4.19 

4.78 

1 13 
1 .69 

2.25 

2 .72 

3 38 
3-94 
450 
5 07 
5 63 

1 . 12 
1.68 
2 .24 
2.80 



Fat. 

lbs. 
10 

15 
20 

25 
30 

35 
,40 

H 

18 

23 
28 

32 

37 

06 
09 
12 

15 
17 

20 

23 
26 

29 

02 

03 
04 

.06 



96 



DAIRY FORTUNES. 



oS 



Digestible Nutrients 



Protein. 



Carbo- 
hydiates. 



Fat. 



6 lbs. Peas 

7 
8 



u 


li 


u 


11 


lbs, 


Rye 


u 


a 


(( 


u 


u 


(( 


u 


(( 


(( 


u 


(( 


il 


lbs. 


Rye bran 


u 


i( a 


u 


(( u 


u 


(( u 


1( 


u u 


u 


(( (( 


11 


a u 



lbs. 

5-21 
6.o8 

6-95 

1-73 

2 .60 

3 46 

4 33 

5 19 
6.06 

6.92 

1 .70 

2 .64 

3 39 

4.24 

5 09 

5-94 
6.78 



lbs. Sunflower seed 



1 .69 

" .. 2.53 

a 3 37 

" " " . . 4.22 

'• " " .. 5.06 

lbs. Wheat i .75 

" " 2.63 

3-51 

" " 4-39 

" •' 5 . 26 



lbs. 
08 
26 

44 

17 
25 
33 
41 
50 
58 
66 

19 
29 

39 
49 

5S 
68 
78 

28 
41 

55 
69 

83 

19 
28 

37 

47 
5^ 



lbs. 
336 
392 
4.48 

1-31 
1.97 
2.62 
3.28 

3 93 

4 59 

5.24 

.96 

1.44 
1 .92 
2 .40 
2.88 

3 36 

384 

•49 

•74 

■98 

1 . 23 

1.48 

1 . 12 
1.67 
2.23 
2.79 

335 



lbs. 
.07 
.08 
.09 

.02 
.04 

•05 
.06 

.07 

.08 

. 10 

03 

■05 
.06 

,08 

10 

II 

13 

37 
56 
74 
•93 
12 

.04 

•05 
.07 

.09 

II 



DAIRY FORTUNES. 



97 







•N i_ 


Digestible Nutrients 








Q S 1 Protein. 


Carbo- 
hydiates. 


Fat. 




lbs. 


bs. 


lbs. 


lbs. 


2 lbs. 


Wheat middlings, 1.69 


.24 


•94 


.06 


3 " 


(C u ^ 


54 


•37 


1 .42 


.09 


4 '^ 


3 


38 


49 


1.89 


. 12 




4 


23 I 


61 


2.36 


•15 


6 " 




07 I 


73 


2.83 


..iS 


2 lbs 


Malt sprouts. . 


... I 


69 


•39 


.73 


•03 


3 " 


a u 




•y 


54 


•59 


1 .09 


■05 


4 " 


(. u 




3 


38 


79 


1-45 


.07 


5 " 


U C( 




4 


23 


•99 


1. 81 


.09 


6 " 


u u 




5 


07 I 


19 


2 . 17 


. 10 


7 " 


u u 




5 


92 I 


39 


^•53 


. 12 


2 lbs. 


Gluten meal . . 




I 


81 


59 


•79 


.26 


3 " 


(( u 




'y 


72 


89 


1. 19 


•38 


4 " 


u u 




3 


62 I 


18 


I 58 


•51 


5 " 


u u 




4 


53 I 


48 


1.98 


.64 


6 " 


a u 




5 


43 I 


77 


2.38 


•77 


2 lbs. 


Gluten feed. . 




I 


82 


37 


■97 


.22 


3 " 


u u 




-1 


72 


56 


1-45 


•33 


4 " 


(( (( 




3- 


63 


74 


1-93 


•44 




ti i( 




4 


54 


93 


2 .42 


•56 


6 " 


u a 




5- 


45 I- 


12 


2 .90 


•67 


I lb. 


Cotton seed. . 






80 


10 


.28 


•17 


2 '' 


a u 




I 


59 


20 


.56 


•34 


3 " 


a a 




3 


39 


29 


.84 


•51 


4 " 


(( .1 




3- 


18 


38 


1 . 12 


.68 


5 " 


a u 






3- 


98 


49 


1 .40 


•85 



98 



DAIRY FORTUNES. 



5! <-> 

oa 



Dififestible Nutrients. 



Protein. 



Carbo- 
hyd:ates. 



1 lb. Cotton seed meal, 
li lbs. 

2 ' 

2^ 

3 ' 

3i' 



I lb. Oil meal, O. P. 



H" 


(( 




2 " 


(( 




21" 


(( 




3 " 


u 




34" 


(( 




4 " 


u 




I lb. 


Flax 


seed 


2 lbs. 


u 


u 


3 " 


(( 


a 


4 " 


u 


(( 



2 lbs. Oats ... 1 .72 

3 
4 

5 
6 

7 



lbs. lbs. 


bs. 1 


bs. 


■85 


37 


18 


12 


1.27 


55 


27 


18 


1.69 


74 


39 


25 


2. II 


92 


45 


31 


2.54 I 


II 


54 


37 


2 99 I 


29 


63 


43 


3.38 1 


48 


72 


49 


.85 . 


28 


33 


07 


1.28 


42 


49 


II 


I .70 


57 


66 


14 


2.13 


71 


82 


14 


2-55 


85 


98 


18 


2.98 


99 I 


15 


25 


3.40 I 


13 I 


31 


28 


■87 


19 


26 


27 


I 74 


37 


52 


55 


2.62 


56 


78 


82 


3-49 


74 I 


04 I 


10 


1.72 


18 


89 


08 


2.58 


27 I 


34 


12 


3 44 


36 I 


79 


16 


4.30 


46 2 


24 


21 


5.16 


55 2 


68 


25 


6 02 


64 3 


13 


29 


6.88 


73 3 


58 


33 



DAIRY FORTUNES. 99 

Wherever the fractions were -| they have been counted 
1. From this table the dairyman can construct any ration 
required. "Add together" enough of such kinds of feed 
as will make the most convenient ration, which should 
be as nearly as possible, like the standard balanced ration, 
which is : 



24. <i lbs. organic matter, 



3 . 5 lbs. protein. 
13.3 lbs. carbohydrates. 
.7 lbs. fat. 



Cows will eat from twenty to twenty-five pounds 
of stover a day. Suppose we say twenty-two pounds, 
and five pounds of clover hay, about six pounds of bran, 
two and one-half pounds cotton seed meal, and two 
pounds corn and cob meal. 



Formula No. 2. ?,S 

I o £ 

22 lbs. corn stover 12.43 

5 " clover hay 3 92 

6 " bran 4 94 

2^ '' cotton seed meal . 2. 11 

2 " corn and cob meal 1.67 

Totals 25.07 



Dig'estible Nutrients. 



Protein. 



Carbo- 
hyd:ates. 



44 
32 

75 
92 

13 



56 



7 


■34 


I 


•74 


2 


.64 




■45 


I 


. 12 


13 


.29 



•13 

.g8 

17 
30 



•73 



This is a splendid ration, and a milk producer. 
From these five articles, several rations can be 
constructed. Here is another : 



lOO 



DAIRY FORTUNES. 



Formula No. ^^. 



OG 



Digestible Nutrients. 



Protein. 



Carbo- 
hydrates. 



Fat. 



13 lbs. corn stover S.37 

10 " clover hay 7 85 

7 " bran 5-76 

i^ " cotton seed meal . 1.26 

2 " corn and cob meal 1.66 



Totals 25 .00 

Another splendid ration. 



• 30 


501 


.09 


•65 


3-49 


.16 


.88 


3.08 


.20 


•55 


0. 27 


.19 


•13 


1 . 12 


.06 



.51 12.97 



70 



Formula No. 4. 
1 5 lbs. clover hay ^ ^ • 77 



10 

4 

2 



" corn stover 5-^5 

" bran 3- 29 

" cotton seed meal . 1.69 

" corn and cob meal 2.50 



Totals. . ; 24. 90 



97 
20 

50 

73 

19 



523 
3-34 
1 .76 
0.36 
1 .69 



59 12.38 



24 
06 



24 
08 



73 



Formula No. 5. 

20 lbs. corn stover. ..... 1 1 . 30 

" clover hay 7^5 

" bran 4.12 

" cottonseed meal. 1.69 

corn and cob meal. . 0.83 



10 

5 
2 

1 



Totals 25.79 



40 

65 
63 

73 
06 



6.68 


. 12 


3-49 


.16 


2 . 20 


■H 


0. ^6 


■ 2^ 


0.56 


03 



47 13-29 



70 



You will observe in making calculations that when 
the third figure is more than one-half, I call it one. 



DAIRY FORTUNES. 



lOI 



Formula No. 6. 



OE 



Digestible Nutrients. 



Protein. 



Cnrbo- 
hydiates. 



Fat. 



8 lbs. corn stover 4-52 . i6 

15 " clover hay n 7=1 -97 

10 " bran 8.34 i . 26 

2 '• corn and cob meal 1.66 .13 



2.67 


05 


5 • 23 


.24 


4.41 


.29 


[ . 13 


.06 



Totals 26.17 2.52 13-43 

In this ration the cotton seed meal is omitted. 



Formula No. 7. 

6 lbs. corn stover 3-39 

12 " clover hay 9.42 

II " bran 9.06 

3 " corn and cob meal 2 . 50 



Totals 24.37 

Formula No. 8. 

18 lbs. clover hay ^4-13 

8 " bran 6-59 

5 " corn and cob meal 4.11 



. 13 

.78 

1-38 
.19 

2.47 

I. 17 
I .00 

0-33 



Totals 25 83 2.50 

The stover is omitted in this ration. 



Formula No. 9. 

20 lbs. corn stover 1 1 ■ 30 

4 " oat straw 3-43 

7 " bran 5-76 

3 " peas 2.61 

2 " gluten meal i .81 



Totals 24.91 2.47 13.90 



40 
06 
88 
54 
59 



2:00 
4.18 

4-85 

1.68 
12.71 

6.28 

3 52 

3. Si 

12 .61 



1.66 

3 09 
1.68 
0.79 



.64 



.04 
.19 

•32 
.09 



.64 

29 

23 
.15 



,67 



03 
20 

03 
26 



64 



102 



DAIRY FORTUNES. 



Formula No. io. 



C i, 



Digestible Nutrients. 



Protein. 



Carbo- 
hydiates. 



Fat. 



lo lbs. corn stover 
12 " clover hay 

7 " oats 

5 " peas 



5-65 
9 44 

6.02 

4-35 



.20 

•78 
.64 
.90 



Totals 25 46 

Formula No. 11. 

35 lbs. ensilage 7 • 7° 

10 " alfalfa hay 8.42 

3 " buckwheat midlings 2.48 
7 " oats 6.02 



Totals 24 . 62 2 . 48 



Formula No. 12. 

15 lbs. clover hay ^^77 

7 " corn stover 3 95 

10 " bran 8.24 

2 " corn and cob meal i . 67 



3 34 


.06 


4.18 


•19 


3.12 


.29 


2.80 


.06 



2-52 13 44 



2.80 



Totals 25.63 2.51 13.10 

Formula No. 13. 

20 lbs. corn stover 1 1 ■ 30 

6 '* clover hay 4-7i 

8 " bran 6-59 

2^ " oil meal 2 . 97 



Totals... 25.57 2.50 13. 1 i 



60 



.42 


4.90 


■24 


•76 


3-78 


•13 


.66 


1 .00 


.16 


.64 


3.12 


.28 



Si 



■98 


5 23 


.24 


•H 


2-34 


.04 


1 .26 


4.41 


.29 


■13 


1 . 12 


.c6 



63 



.40 


6.68 


. 12 


•39 


2.08 


. 10 


1 .01 


3-53 


•23 


0.70 


0.82 


•17 



.62 



DAIRY FORTUNES. 



lv>^ 



Formula No. 14. 



OE 



Dig^estible Nutrients. 



Protein. 



CftfV'o- 
hydtates. 



Fat. 



18 lbs. clover hay 

5 " corn and cob meal 
8 " bran 



14. 13 I . 17 6 28 . .29 
4.17 0.32 2.82 .15 

6.59 I. 01 3.53 .23 



Tota Is 24.89 2.50 1 3 . 63 

Formula No. 15. 
20 lbs. prairie hay .... 



8 " bran 

2 " cotton seed meal, 

Totals 



Formula No. 16. 

30 lbs. ensilage 

10 " oat hay 

8 " bran 

2 *' oil meal 

2 " corn and cob meal 



Totals 25.05 2.50 HH 



6.60 


•36 


4. 20 


S.49 


•43 


4.64 


6-59 


1 .01 


3-53 


1 .70 


•57 


0.65 


1 .67 


•13 


1 , 12 



Formula No. 17. 

10 lbs. pea hay 

10 " clover and timothy 

hay 

8 " bran 

4 '* corn and cob meal 



7-85 



76 



4.00 



8. 04 .47 3.94 

6 59 i-oi 3 53 
3 33 .26 2.25 



Totals 25.81 2.50 13.72 



.67 



16.27 

6-59 
1 .69 


.70 
1 .01 

•73 


8.36 

3 53 
0.36 


.28 

23 

•24 


24-54 


2.44 


12 . 25 


•75 



2r 

15 
23 
14 
05 



78 



15 
II 



63 



I04 



DAIRY FORTUNES. 



Formula No. i8. || 

i8 lbs. corn stover lo. 17 

8 " oat hay ^79 

7 " bran 5.76 

3 " gluten meal 2.41 

Totals 25 . 13 

Formula No. 19. 

35 lbs. ensilage ^ -^^ 

10 " oat straw 8.57 

8 " bran 6. 59 

3 " oil meal ^-55 

Totals 25 .41 

Formula No. 20. 

20 lbs. clover hay ^ 5 • 7° 

5 " barley 4.33 

5 " bran 4- 14 

1 " oil meal .85 

Totals 25.02 

Formula No. 21. 

30 lbs. ensilage 6.60 

15 " corn stover 8. 48 

4 " bran 3 • 29 

4 " malt sprouts 3 3^ 

2 " gluten meal i 81 

Totals : 23 . 56 



Dig^estible Nutrients, 



Protein. 



Carbo- 
hydiates. 



Fat. 



•36 


6.01 


. 10 


■34 


3 71 


. 12 


.88 


309 


.20 


.88 


1. 18 


•38 



36 

30 
50 

79 
59 



2.46 13.99 



2-45 13 -55 



2 . 68 1 2 . 80 



54 



20 
01 
76 

44 
79 



.80 



• 42 


4.90 


.24 


.16 


4.14 


.07 


I .01 


3-53 


•23 


.86 


.98 


.21 



75 



1.30 


6.98 


•32 


•47 


3 ■ 30 


.06 


•63 


2 . 20 


15 


.28 


0.32 


.07 



,60 



21 
09 
II 
06 

25 



72 



DAIRY FORTUNES 



105 



Formula No. 22. 



- u \ Digestible Nutrient 

a a 1 z 



Protein. 



Carbo- 
hydrates. 



Fat. 



15 lbs. corn stover ^47 

10 " clover hay 7 Sc; 

8 " bran 6. 59 

2 " oil meal i 70 

Totals 24.61 

Formula No. 23. 

10 lbs. corn stover 5 65 

12 " millet hay 10 35 

9 " bran 7 41 

2 ' cotton seed meal. 1.70 

Totals 25 . II 

Formula No. 24. 

25 lbs. corn stover 14. 12 

8 " bran 6. 59 

2 " cotton seed meal. 1.69 

3 " corn cob meal. .. . 2.50 

Totals ... 24. 90 

Formula No. 25. 

15 lbs. clover hay ^ i 77 

10 " corn stover 5^5 

5 " peas 4.34 

5 " oats 4 • 30 

Totals 26 . 06 



30 

65 

I 01 

.56 



5 01 

3-49 

3-53 

65 



2.52 12.68 



43 13-93 



.09 
16 

23 

•H 



. 20 


3 34 


.06 


•54 


556 


. 12 


I 13 


3 96 


.26 


•56 


•65 


•H 


2 43 


13 51 


■58 


•50 


8.35 


•15 


1 .01 


3^53 


•23 


•73 


.36 


,24 


.19 


I S'j 


.09 



.09 



.98 


523 


.24 


.20 


3-43 


.06 


.90 


2.80 


.06 


■45 ' 


2.23 


.21 



2.53 13.60 



■57 



io6 



DAIRY FORTUNES. 



Formula No. 26 t" 

I O E 

35 lbs. ensilage 7 • 7^ 

10 " millet hay 8.63 

10 " bran 8.24 

1 •• cotton seed meal .84 

Totals 25 .41 

Formula No. 27. 

40 lbs. enslilage 8.80 

9 " oat straw 7 -71 

9 " bran 7 4^ 

2 " cotton seed meal. 1.69 

Totals 25 .61 

Formula No. 28. 

14 lbs. millet hay 12.08 

10 " corn stover 5-^5 

5 " peas 4.34 

4 " gluten feed.. .. 3 62 

Totals 25.69 

Formula No. 29. 

10 lbs. clover hay 7-^5 

12 " millet hay 10 -35 

8 " dry brewers' grains 7 . 09 

10 " mangels .80 

Totals 26.09 



Dirrestible Nutrients. 



Carbo- 

hydratcG. 



Fat. 



.42 


4.90 


.24 


■45 


4.64 


. 10 


I 26 


4.41 


.29 


■37 


,18 


. 12 



2,47 



2.50 14.13 



2.48 13.65 



^4-56 



75 



.48 


5.60 


.28 


H 


372 


.06 


I 13 


3-97 


.26 


■73 


•36 


•24 



.84 



■63 


6.49 


•H 


.20 


3 34 


.06 


.90 


2.80 


.06 


74 


I 93 


•44 



70 



■65 


3 49 


.16 


•54 


5^56 


. 12 


1 .30 


2.84 


.42 


. 10 


.48 


.02 



2.59 12.37 



DAIRY FORTUNES. 



107 



Formula No. ^o. 






5 \ 



Dig:estible Nutrients. 



oH 



Protein. 



Carbo- 
hydiQtce. 



Fat. 



15 lbs. COW pea hay ^ ^ • 77 

12 " miHet hay iC)-35 

3 " gluten meal 2.71 



I . 14 6.00 

■54 556 
.88 I. 18 



Totals 24. 83 

Formula No. 31, 

20 lbs. red top hay 17-34 

9 " bran 7-4i 



1.33 
I 13 



Totals 20. 75 

Formula No. 32. 

20 lbs. pea hay ^5 ■ 7^ 

15 " clover hay ^'''■77 



Totals 27.47 

No grain used in this ration. 

Formula No. 33. 

20 lbs. timothy hay ^^ 44 

6 " buckwheat midd'gs 4 93 
4 " bran 3 29 



Totals 24.66 

Formula No. 34. 

20 lbs. oat hay 16.98 

5 " buckwheat midd'gs 3 11 
5 " bran 413 



2.56 12.74 



9.76 
3 97 



24 -45 13-73 



2.43 12.54 



Totals 34.21 2.59 13-15 



23 
.12 

•38 



•73 

.26 
.26 



52 



1-52 

.98 


8.00 

5-23 


30 
• 24 


2.50 


13-23 


•54 



.60 


8.78 


.24 


1.32 


2.00 


32 


•50 


1 .76 


. II 



67 



.86 


9.28 


•30 


1 . 10 


1.67 


.27 


.63 


2 20 


•H 



71 



io8 



DAIRY FORTUNES. 



Formula No. s'i- If 

I o s 

15 lbs. pea hay ^ i 77 

10 '• timothy hay 8.24 

4 " gluten feed 3 62 

- 2 " peas I 73 

Totals 25 . 36 

Formula No. 36. 

ID lbs. oats 8.60 

10 " bran 8 . 24 

25 " Potatoes 5<^3 

Totals 21.87 

No fodder used in this ration 

Formula No. 37. 

22 lbs. tim. and clover hay 17.69 

7 " bran S-7^ 

i^ " cotton seed meal. 1.27 

Totals 24. 72 

Formula No. 38. 

18 lbs. pea hay 1413 

12 " oats lO- 32 

Totals 24.45 

Formula No. 39. 

10 lbs. red top hay 8.67 

15 " millet hay 12.96 

3 " cotton seed meal . 2 . 54 

Totals 24. 17 



Diirestible Nutrients. 



Protein. 



Carbo- 
hydiates. 



Fat. 



1. 14 


6.00 


.22 


• 30 


4-39 


. 12 


•74 


1-93 


•44 


■36 


1 . 12 


.02 



1-37 
1 .09 



2-54 13-44 



50 12.91 



2 . 46 I 2 . 03 



7.20 
536 



2.46 12.56 



80 



• .91 


4-47 


•41 


1 . 26 


4.41 


•29 


•33 


4-03 


.02 



.72 



1.03 


8.67 


•30 


.88 


3-09 


.20 


• 55 


.27 


.18 



.68 

,27 
■49 



76 



.66 


4.88 


•13 


.68 


6.96 


•15 


I . II 


•54 


•37 



2.45 12.38 



.65 



DAIRY FORTUNES. 



109 



Formula No. 40. ta 

I Pg 

1 5 lbs. oat hay i ^ 74 

10 " bran "'8. 34 

2 " peas I 74 

20 " mangels 2.00 

Totals 24. 73 



Digestible Nutrients. 



Protein. 



Carbo- 
hydrates. 



65 


6.96 


23 


1 . 26 


4.41 


.39 


•36 


I . 13 


03 


■ 25 


I . 20 


■05 



2.53 13.69 



60 



I Believe in Strong Rations. 

The reader will observe that I believe in strong 
rations, especially \n protein and fat. A ration as low 
as two pounds in protein is all right for a stripper, or a 
cow that gives about a gallon of milk a day. I am aware 
that thousands of dairymen are satisfied with one and 
three-fourths, two, and two and one-half pounds of pro- 
tein, but they are satisfied with poor success. I believe 
in the same success in dairying as in other lines of busi- 
ness. Can not expect much from the dairy as long as 
dairymen are satisfied with 300 and 350 pound butter 
cows. 



To balance a ration it is very important to have 
some highly nitrogenous feed. It is as important to 
have the right kind of feed as to have the right kind of 
cows, ^ran, cotton seed meal, oil meal, gluten meal and 
feed, clover hay and all the choice milk feeds should not 
be fed to dry cows, bulls, calves and other stock not in 
flush of milk; stripping cows do not demand much of 
these feeds. 



no DAIRY FORTUNES. 

Oil Meal (Linseed Meal.) 

While oil meal is an excellent milk feed, generally, 
it should not be fed except as a bowel regulator and to 
keep a cow in proper condition when she comes fresh. 
Nine times in ten cotton seed meal is cheaper by the ton, 
and is worth at least twenty-five per cent, more as a milk 
producer. When cost and results are considered, cotton 
seed meal is worth thirty-three and one-third per cent, 
more than oil meal. I have used oil meal in some of the 
rations constructed, but I did it to cover the field more 
thoroughly. I would not be without oil meal as a system 
regulator. It saves, physic. Permit me to suggest that 
cows do not produce the best results when the bowels 
are too lax; when a cow slightly tends to costiveness 
she gives best results. This is true of the entire animal 
world. A laxative condition tends to impoverish secre- 
tions and weaken nervous energy. 

Rich milkers must have an abundance of rich feed. 
From the rations I have constructed the dairyman can 
find one or more that will suit his case — at least by a 
little alteration. Any dairyman can construct his own 
rations by the aid of the ration table and a little good 
sense. 

Wheat Bran. 

For all purposes, coarse wheat bran can not be ex- 
celled for milk cows — it is an all around feed. It pos- 
sesses quantity as well as quality, and is rich in protein, 
the part of a ration that is lacking in nearly all feed. A 
cow must have bulk as well as quality ; her stomach 
must be filled or she is not satisfied. Coarse bran is. the 
best ; it is richer, and the cow relishes it more than she 



DAIRY FORTUNES. iii 

does fine bran. The cow likes it, there is nothing about 
it to injure flavor, it keeps the cow healthy, and is cheap. 
It can be purchased almost any place, and greatly assists 
in balancing a ration. 



Cotton Seed Meal. 

As a milk producer, cotton seed meal excels all 
other kinds of feed, as far as we know. In protein it is 
the highest, and as all fodder, hay, etc., are low in pro- 
tein, cotton seed meal is the best article to build up the 
protein column. Dairymen know how quickly the flow 
of milk can be increased by cotton seed meal, and how 
readily it decreases when they cease to feed it. As it is 
very fine and solid, it must be mixed with coarse feed. 
About four parts of coarse bran to one part of cotton 
seed meal makes a good mixture. It will pack in the 
stomach, if fed by itself, and will not be properly di- 
gested. It is a good idea to mix it with cut hay or fodder 
of some kind. It can not be fed in large quantities for 
several reasons ; but few cows relish it, and feed must 
be eaten greedily to produce the best results. Too much 
of it will injure the flavor of milk and butter, and will 
make the butter so hard that it will be difficult to work 
and handle it. Too much of it tends to give butter a 
rank or old flavor. It is a splendid article for making 
hard, solid butter in summer. Churning can be done at 
a higher temperature when cotton seed meal is fed. Two 
to three pounds a day can be fed without any danger of 
any kind ; that is about all cows will relish. I have fed 
four and five pounds without producing any serious re- 
sults. It will pay any dairyman to feed it, if not more 
than one pound a day. It possesses a magic power for 



112 DAIRY FORTUNES. 

opening the milk fountains. It has a tendency to age 
butter sooner than other articles of feed. Cotton seed 
meal should have a bright, golden color ; if dark, it is 
not good. It tends to constipation, and should be fed 
with some laxative feed. 

Gluten Feed and Meal. 

Gluten meal is bolted and the feed has the bran in it, 
and the difference between them is about the same as be- 
tween coarse bran and middlings. They are rich in pro- 
tein and fat, and are splendid articles to feed to poor, 
bony cows. If a cow fattens readily, gluten should be 
fed sparingly. It can be fed in large quantities and is 
slightly laxative and tends to make soft butter. It is a 
splendid article to balance a ration, cows eat it greedily- 
I prefer the gluten feed to meal, as it is coarse and more 
easily handled by the stomach. For cows that are thin 
and poor, gluten is an excellent feed. It does not affect 
flavor of milk and butter. 

Cotton 3eed Hulls. 

Cotton seed hulls are low in protein and fat — a poor 
feed — difficult to digest, and I know of no other feed 
that is as nearly the opposite of cotton seed meal as cot- 
ton seed hulls. If you want to dry a cow, cotton seed 
hulls will assist you. I have experimented with this feed 
until I am satisfied that it does not belong in a well reg- 
ulated dairy. 

Corn, and Corn and Cob Meal. 

Corn is a universal feed in the United States. It is 
fed to almost all farm animals, and most cow owners 
believe it to be the ideal cow feed for milk and butter. 



DAIRY FORTUNES. 113 

As a rule it is fed whole, and the cow is permitted to use 
her jaws and stomach to the best of her ahility. If she 
can not crush it, she swallows it whole, and she not only 
feeds herself but two or three hogs. There is one ad- 
vantage in feeding whole corn in wnnter; it gives her 
exercise, and keeps her from freezing. When the ther- 
mometer registers zero it is not unusual to see a cow 
steaming with heat from the effort necessary to crush 
her whole corn feed. Cows may be able to eat "nubbins'' 
or ears cut in several pieces and get along fairly well and 
give a quart of milk twice a day, but it is economy to 
have a hog accompany them. Whole corn is not fit for 
cows. Ground corn is about thirty per cent, better for 
fattening than whole ears. For milk, ground corn is too 
fattening, and fat cows are only good for the butcher. 
Poor, bony cows can utilize corn much better than any 
other kind. It should not be fed to milk cows in large 
quantities — three to four pounds a day will be sufficient. 
There is a great diflference between corn meal and corn 
and cob meal. The fattening tendency of corn and cob 
meal is less than corn meal. As a milk producer a pound 
of corn and cob meal is a much better feed than a pound 
of corn meal. A bushel of corn meal weighs fifty-six 
pounds, while a bushel of corn and cob meal weighs 
seventy pounds ; consequently the corn and cob meal is 
worth fully twenty-five per cent, more as a milk pro- 
ducer than corn meal. There is almost no nutriment in 
cobs, but the assistance they afford the digestive appa- 
ratus in disposing of the corn is considerable. Five to 
eight pounds of corn and cob meal can be fed to advant- 
age. The ground cob stimulates the flow of gastric juice, 
prevents packing in the stomach, and greatly assists in 
the assimilation of the food. When a foot-ball, weigh- 



114 DAIRY FORTUNES. 

ing one pound is thrown at you it is not difficult to catch, 
but to catch an iron ball weighing a pound is not an 
easy matter. Rather than feed large quantities of corn 
to cows, it is better to exchange some of it for bran. 

Oats. 

Ground oats can be fed to cows successfully when 
not worth more than twenty-two cents a bushel. Sixty- 
two and one-half bushels of oats make a ton; at twenty 
two cents a bushel equals $13.75. -^ ^^^ ^^ ground oats 
is worth a little more than a ton of good bran — eight to 
ten per cent. more. The reader can readily determine 
when it is cheaper to feed oats. Generally oats are fifteen 
to forty per cent, higher than bran, while the feeding 
difference does not exceed ten per cent. 

Rye and Rye Bran. 

Rye and rye bran, in some respects, are preferable 
to oats — not quite as fattening. Rye should be ground 
and fed with some coaiser feed. It takes about thirty- 
six bushels to make a ton, and generally a ton of it costs 
about as much as oats. When not more than thirty-five 
cents a bushel, it can be fed to cows profitably. 

Wheat Middlings. 

Wheat middlings are no better than bran for cows, 
and nearly always cost more. On account of greater 
solidity, they tend to fatten more than bran. For poor, 
bony cows they are good — their fattening properties ex- 
ceed corn, and when fed in connection with corn, the 
greatest fattening results can be obtained. 



DAIRY FORTUNES. 115 

Buckwheat. 

Buckwheat makes a good winter feed, on account 
of its heating properties, but as a milk producer it is 
from twenty-five to thirty per cent, inferior to wheat 
bran. Buckwheat middlings are rich in protein and fat, 
and are an excellent feed and a milk producer. Gener- 
ally buckwheat is much costli,er than bran, and can not 
be fed with economy. It is better to feed it with coarser 
feed. Its tendency is to make hard, crumbly butter. 
Buckwheat straw is worthless as cow feed. Buckwheat 
does not produce sores and scabs, as claimed by some 
persons. 

Barley. 

Barley is about equal to rye as a cow feed, and in 
feeding it the price must be considered. By comparing 
it with wheat bran the reader can determine its feeding 
qualities. 

Malt Sprouts. 

Malt sprouts make an excellent cow feed, and gen- 
erally are cheap. There is not much danger about ''off 
flavor." When it is convenient, it will pay to feed malt 
sprouts. 

Brewers' Grains. 

Dry brewers' grains are fully as good as malt sprouts, 
but can not be recommended for flavor when fed in large 
quantity. The dry feed is beet every way, especially as 
to flavor. When convenient, and the highest quality or 
milk and butter is not expected, it is economical to feed 
brewers' grains. 



ii6 DAIRY FORTUNES. 

Peas. 

Peas are rich in protein, and are milk producers. 
They can be raised in large quantities, and when ground 
and mixed with bran and coarser feed, they make excel- 
lent milk producers. They are low in fat, but high in 
protein, and assist greatly in balancing a ration. 

Potatoes, Turnips and Cabbage. 

Potatoes and turnips, when cooked, are relished by 
cows in winter, and the effect upon the milk flow is per- 
ceptible. The flavor from turnips is not best, and they 
should be fed sparingly. Cabbage is "away off" as to 
flavor, and should not be fed to milkers. 

Mangels. 

I am a believer in mangels as a winter dessert for 
cows. They are not very nutritious, but are succulent, 
and are relished by cows, when properly fed. They 
have a similar effect to that of apples, but in less degree, 
and dairymen who have fed cows apples in winter know 
how they are relished and how readily they will increase 
the flow of milk. Mangels should not be fed until they 
have been buried or stored in the cellar six weeks to two 
month. They retain their succulent properties better 
when buried. 2000 to 2500 bushels can be raised on an 
acre of first-class soil. The mammoth red mangel is the 
best. I have raised some that would weigh twenty to 
twenty-five pounds. Do not cook them ; cut in small 
pieces and feed ten to twenty-five pounds a day. Rich 
soil is necessary to produce a large yield. 



DAIRY FORTUNES. 
Ensilage. 



"7 



Probably no other cow feed has been talked about 
more than ensilage — it has many friends and some ene- 
mies — it has been "cussed" and discussed, and doubtless 
will be as long as ignorance and cranks continue to exist. 
You can not convince a dairyman, who has used ensil- 
age, that it is not a splendid feed. The dairyman who 
uses ensilage has at least thirty per cent, advantage over 
the dairyman who does not use it. 

By comparing an acre of ensilage with an acre of 
corn, allowing fifteen tons of ensilage to the acre, and 
fifty bushels of corn and 2,500 pounds of stover. 



.H c ( Digest! 

n u 1 ; 

"a < 



hie Nutrients. 



15 tons of ensilage 

30,000 pounds . . 

50 bushels corn and 

cob meal 3,500 lbs. 
3,000 lbs. stover. . . 



Excess of ensilage 
over corn and stover, 



6150. 

2919. 
1695 • 

4614. 



1536. 



2S: 



Carbo- 
hydiates. 



63S. 



360. 3600. 210. 

227. 1970. lOI, 
60. 1002. iS. 



2972. 119. 



This estimate is about an average and shows the per 
cent, of feeding matter in ensilage over corn and stover 
to be about as follows : 



ii8 DAIRY FORTUNES. 

Excess of organic matter about 33 per cent. 

" " protein 25 " 

" " carbohydrates 21 " 

' fat 76 

There is another advantage gained by the use of en- 
silage — its succulent quality makes the difference much 
greater than indicated by the foregoing per cents. Gen- 
erally there is some waste in ensilage, but the juicy, suc- 
culent quality of the feed greatly overbalances that. 

When a cow has been fed first-class ensilage- during 
the winter and you cease to feed it, a decrease in the 
flow of milk is the result, and it is almost impossible to 
prevent her from drying rapidly. The change is 
similai to the change from rich, juicy grass to dry feed, 
but not as great. Cows eat it greedily, and the effect 
upon the system is cooling and healthful. It keeps the 
bowels in excellent condition, and enables the cow to 
handle a large ration to the best advantage. It is not in 
the least injurious to flavor, if fresh; moldy ensdage is 
like any other moldy articles, it is not fit to be fed 

to milk cows. It furnishes green feed when all other 
feed is dry, and the space that it occupies is only about 
one-fifteenth of that of any other fodder, and is much 
cheaper. 

The Silo. — Ensilage must be kept in a bin or silo 
that is " air tight," to keep it from molding and spoiling. 
Height is an important factor in building a silo, as it is 
necessary to take a little ensilage from the entire top sur- 
face ot the silo every day — not less than one and one. 
half inches in depth. The object of this is to prevent 
molding — the hot, steaming ensilage will mold if exposed 
to the atmosphere more than a day — it is better to remove 



DAIRY FORTUNES. 119 

it twice a day. The size of the silo should be made to 
suit the stock that is to be fed from it. About seven 
square feet of ensilage, one and one-half inches deep will 
make about thirty-five pounds of ensilage, or enough for 
one cow each day. A silo twelve feet square would 
have a top surface of I44squarefeet, and feeding one and 
one-half inches in depth each day would be enough for 
about twenty cows. 

If the silo were twenty-four feet deep and twelve 
feet square, how long would it last twenty cows? 
Twenty-four feet equals 28S inches in depth ; 2S8 
divided by i^ equals 192 days. This silo would hold 
about seventy-five tons, and would require about five 
acres of good corn to fill it, and would last twenty cows 
192 days, or about six and one-half months. It is bet- 
ter to have more than one silo, and each one small 
enough to enable you to feed three to four inches in 
aepth each day. For ten cows a silo should be about ten 
feet square and twenty four feet deep — it would be large 
enough to feed the cows and such other stock as it is 
necessary to keep. It would hold about forty-eight tons, 
and would require two and one-half to three and one- 
half acres to fill it. 

How to Build a Silo. — In shape, silos generally are 
three kinds — square^ round and octagonal. The round 
silo is the best, because there is less surface and no 
corners and angles, which are favorable mold centers. It 
is difficult to prevent mold at the corners. The octagonal 
is better than the square silo, as it has no right angles. 
As the square silo i^ the easiest to build, and the one gen- 
erally in use, I shall speak of it first. 

Decide where you want to build the silo. If the 
barn is large enough build it in one coner of the barn. 



I20 



DAIRY FORTUNES. 



Cut a hole in the floor a little larger than the silo to give 
you room to put in the joists without being cramped. 
You can start on top of the ground or can make an ex- 
cavation as deep as desired. I prefer to have the bottom 
of silo about five feet below the barn floor, as the height 
above floor will be less. If you build a silo twenty-four 
feet above floor much more power will be necessary to 
carry the cut corn over the top than if five feet of the silo 
are below floor and only nineteen feet above. When you 
have the excavation the desired depth, begin with the 
frame work. For a silo for twenty cows I would use 
hard wood joists 2 x 6 x 14 feet long, which would make 
silo about twelve feet nine inches square when completed. 
If soft wood joists are used and you are a " heavy 
weight," 2x8 inches by 14 feet may be used — that 
would make the silo about twelve feet five inches square 
inside. I am satisfied that soft wood 2x6 inches will be 
strong enough, but to prevent worry and bad dreams, you 
can use the larger joists. 




The 2 X 6 X 14 feet hard wood joists should be spiked 
at the corners with twenty-penny wire nails and clinched, 
five nails should be used at each corner. 



DATRY FORTUNES. 121 

t 
Place at the bottom of excavation a layer of joists — 

no foundation is necessary, except probably a small flat 
stone under each corner, and one under the middle of 
each joist. Put in your second layer of joists (nailed like 
the first), about two and one-half feet above first layer, 
and so on until you get the frame as high as you want it. 
The frame can be held in its place by boards placed on 
end at the corners and nailed to each layer of joists. 
When frame is up, get boards one inch thick and twelve 
inches wide — for a silo twenty-four feet high, I should 
use boards sixteen feet long and saw in the middle when 
necessary. If matched boards are used it is only neces- 
sary to use them for the first coat of weatherboarding. 
Begin at the corner of your silo on the inside and stand 
your boards on end, pressing them down on the ground 
at the bottom — put on a sixteen foot board and an eight 
foot board on top of that, making the twenty-four feet 
in height. Now put on at the bottom an eight footboard 
and on top of it a sixteen foot and so on, all around in- 
inside of silo. The joists must be so arranged that the 
end of the boards will lap half way over the edge of the 
joist. After the first coat cf boards is on, line with 
heavy tar paper — which is cheap — about $3.00 worth 
will line the silo. The paper is in rolls and a 
yard wide. Cut paper long enough to reach the 
depth of silo — twenty-four feet. Use large carpet 
tacks. Put the first strip " up and down " at the 
corner, so that one-half extends on one side of silo and 
the other half on the other side, and the edges will reach 
to the middle of the second board from the corner — let 
the paper lap about an inch — never have the edges of 
two strips of paper meet where the boards do, so the air 
will get through. After the second strip of paper is put on 



122 



DAIRY FORTUNES. 



begin with the second coat of boards — if you paper the 
entire side before putting on boards it will be difficult to 
hit the joist with nails used in boards. It is important 
that all board nails should be driven into joists, to pre- 
vent making air holes. Never keep more than two 
widths of paper ahead of weatherboarding. Begin in a 
corner with second coat of boards — begin with a board 
six inches wide, so as to "break joint" with first coat of 
boards. You also want to "break joint" at ends of 
boards also. Use no knotty boards. It will be impossi- 
ble to prevent a little mold in the corners. This can be 
remedied by putting in extra joists about two and one- 
half feet long, at the corners, as represented by accom- 
panying engraving : 




Use as many of these corner pieces as there are sets of 
joists, and then line as before, being careful to have pa- 
per extend onto the side walls several inches, to prevent 
air from getting in at the intersection of corner pieces 
and sides of silo. In the beginning this frame can be 
made octagonal shape if 3'ou prefer it. It is a good idea 
to fill the triangular spaces with chaff' or saw dust to bet- 
ter keep out the air. In building silo, two or three doors 
should be put in the side where ensilage is to go in and 



DAIRY FORTUNES. 123 

be taken out. These doors can be made perfectly air 
tight by being careful and by lining well with tar paper. 
Dish center of bottom of silo a little and cement, letting 

cement extend well up at the edges to exclude all air 

bank up on outside of silo and it will be completed. If 
silo is built outside of barn, outside weatherboardingand 
a roof will be necessary. 

The octagonal silo can be built about as easily as the 
square one. The cost of a square silo, such as described, 
will be about as follows : 

48 joists — 640 feet, equals $10.50 

2,700 feet boards 44 . 00 

Tar paper 2 . 50 

Nails I 00 

Cement j qq 

Total $59.00 

Any farmer can put it up in less than a week, and as 
nearly all farmeis waste at least one-third of their time 
during the year, there will be no extra expense for labor. 
A very ordinary farm hand put up my silo in less than a 
week. Any farmer ought to be able to put up all his 
farm buildings. 

Silo Pressure — Much has been written about the 
strength of silo timbers and the immense pressure against 
the walls of a silo. The square silo I have described 
could be filled with water without any danger from lat- 
eral pressure. When the square silo I have described 
twenty-four feet high, is full of ensilage, the greatest lat- 
eral pressure at any point will not exceed five pounds to 
the square foot. 2x4 timbers would be strong enough 
for a silo less than fourteen feet square. 



124 



DAIRY FORTUNES. 



Round Silo. — The round silo is best, because there 
are no angles and corners for mold centers. The round 
silo can be made by using two inch staves and hoop with 
iron rods I to f inch in diameter, with proper tightening 
nuts on the ends of the rods. Hoops should be about 
two and one-half feet apart. Staves should be four 
to eight feet long and four to eight inches wide. Doors 
can be put in where needed. The round silo is not 
costly. White lead can be Ube<] at the end of staves to 
make the joint air tight, or ends of staves can be groved 
and narrow strips of iron used. Such a silo, if properly- 




cared for will last twenty years, and will more than pay 
for itself the first year. 

Ensilage Machinery. — A good ensilage cutter is 
essential for preparing corn or other products for ensil- 
age. There are a great many ensilage cutters made and 
you can get any size you want. All manufacturers over 
estimate the capacity of their cutters about fifty per 
cent. When they claim their machine will cut five to 
six tons an hour — divide the capacity by about 2, and you 
will have it. Be sure to get a cutter large enough — a 



DAIRY FORTUNES. 



125 



capacity of fifteen to twenty tons a day, without strain- 
ing the machine is a good size — you can buy such a one, 
to cut one-half inch or longer, for about $30. 

Power is an important factor — a small engine is best. 
You can get a four horse power gasoline engine at a 
moderate price, and it can be used for so many things 
about a farm and will be so safe that you would not do 
without one after using it a few months. Before purchas- 
ing one figure on having to use about three times as much 




gasoline as the manufacturer claims it is necessary to use 
in a day. Sweep power is good, but your horses nearly 
always are in use when you want them. If you have a 
special grudge agninst your horses, cows or bulls, gener- 
ally used for such purposes, get a tread power — if you 
want a two horse one as good as new, costing about $80, 
I know where you can get it for $10. It will not be many 
years until the making of tread powers, as they are made 
now, will be prohibited. Humane societies are discussing 
the matter already. It is surprising that dairymen who 
make such slJuss about the abuse of cows, do not have 
something to say about tread powers. But there is no 
accounting for tastes — the kindest dairyman to his cows, 



126 DAIRY FORTUNES. 

that I have ever known is the meanest and most cruel to 
his horses and family. I am aware that a storm of rage 
will be hurled at this article, but the rage will spring 
from the almighty dollar and not from a human heart. 
If you have a large size cutter, a thrashing engine can be 
used to good advantage. You want plenty of power — 
if the manufacturer says two or three horse power, 
" figure on " about eight. If possible get a cutter that 
will run at a high rate of speed and not injure it — i,oooto 
I.300 revolutions a minute is much more satisfactory 
than 400 to 500. For silo work you will need an extra 
piece of carrier to be attached, when silo is nearly full. 

Corn for Ensilage should be the largest and best 
field corn that grows best in your neighborhood — it 
should be drilled in rows, nearly twice as much in a row 
as when you plant it to be husked — plant as early as pos- 
sible. When it is too hard for roasting ears or to be 
eaten (as many persons use green field corn on their 
tables), cut it. It is best to cut it while in the dented 
stage, before glazing. Some persons cut it earlier and 
others later ; if earlier, it will be less nutritious ; if later, 
it will be more liable to spoil and will have to be watered 
in the silo to make it pack solid. Do not fail to have it 
juicy enough to be heavy, in order to pack well. I would 
prefer cutting a little earlier than later. When ready for 
cutting, cut low, so you will get all the fodder. A farm 
wagon can be used — couple it as long as the coupling pole 
will permit, then by using two scantlings you can make 
a drop body that will be very convenient. You can make 
it in less than an hour. 

This will be sufficient for almost a ton of green fod- 
der. It will be best to have two of these wagons — they 
will be enough to haul in twenty to thirty tons a day. 



DAIRY FORTUNES. 127 

Time of Filling Silo. — It is not particulartv neces- 
sary that a silo should be filled quickly, as there is no 
danger to the ensilage ; you can fill it in two or three 
days, or in two weeks, if no ensilage is put in for two or 
three days no damage will be done, provided you sprinkle 
the ensilage in the silo thoroughly before you begin to 
fill it again. Generally it is better to fill it as soon as pos- 
sible, so that your corn will not get too dry. Unless the 
corn is very green, I think it is best to sprinkle the ensil- 
age as it starts up the elevator. This can be done by hav- 
ing a barrel or large milk can of water placed above the 
lower end of the carrier, so that a small pipe or rubber 
hose can be used to convey the water just where you 
want it — a sprinkler can be attached to the end of your 
pipe or hose. The sprinkler of an ordinary sprinkling 
can is a splendid thing. You can get one fine or coarse 
to suit — the dryer the corn the more water needed. Do 
not be afraid of wetting too much. When you begin filling 
the silo in the morning sprinkle the silage in the silo 
thoroughly. If you have a large silo and a cutter large 
enough to put in twenty to forty tons a day, it is better 
to have a man in the silo nearly all the tiine you are cut- 
ting, to scatter the silage and to tramp around the edges 
and corners thoroughly — no matter how much wetting 
your corn gets in the elevator ; if j^ou use a hose or large 
sprinkling can to wet the ensilage thoroughly at the cor- 
ners and along the edges, you will have no moldy and 
spoiled ensilage. I have a square silo, without the corner 
protection and have not lost 500 pounds of spoiled silage 
in any one season. It is best to cut corn fine, one-haff 
inch is a good length, but one-fourth inch is much better 
— it not only keeps better when cut fine, but the cows eat 
it more greedily. When your silo is full, if you have 



128 DAIRY FORTUNES. 

been a week in filling it, there will be no room for much 
settling, if it has been properly watered and tramped. A 
silo twenty-four feet deep will not settle six inches. 
After your silo is full, run a lot of straw through the cut- 
ter and cover the top of the ensilage from four to eight 
inches — thickest in the corners and at the edges — chaff is 
better, and then water it until it is soaking wet and tramp 
until it is solid. When you get ready to begin feeding, 
remove the chaff or straw and begin to feed. You may 
find your ensilage moldy to a depth of an inch or two, 
and that will not be fit for use. 

Quantity of Silage to the Acre. — If your corn is 
large and planted as it should be you will have from 
fourteen to twenty-five tons to the acre. The corn in 
Ohio and Indiana is larger than most of the corn in other 
States. I cut three and one-fourth acres of corn that 
filled an eighty-ton silo, the average height was nearly 
twelve feet. If you have plenty of silage left when grass 
comes and you wish to stop feeding it, cover it two or 
three inches with chaff, straw or whatever is most con- 
venient, and sprinkle thoroughly. In feeding ensilage 
in warm weather, it is necessary to feed two and one- 
half to three inches from the silo each day to prevent 
spoiling, it molds more rapidly in warm than in cold 
weather. 

How Much to Feed ? — Twenty-five to forty pounds 
of ensilage can be fed each day to a cow. For a one-thou- 
sand-pound cow, thirty pounds will be enough. 

Red Clover makes good silage, but it is too expen- 
sive when corn can be raised. Crimson clover is good, 
but it is an uncertain crop. Sorghum can be used, but 
it is not as good as corn. Almost any green fodder 
can be used, but corn is the best and cheapest. 



DAIRY FORTUNES. 139 

Red Clover. 

Red clover, green or cured, is a good cow feed. 
Clover pasture is a milk producer, and while cows get it 
in abundance, the milk flow will not decrease much. If 
cows are watered before they are turned into the pasture, 
and not left cut too long, there is no danger of bloating. 
Clover hay is, at least, twice as valuable for cow feed as 
timothy hay. It should be cut before too ripe — better 
cut it a little green and see that no dew or rain touches 
it when partly cured. All hay for cows should be cut a 
little green, to preserve, as much as possible, its succulent 
qualities. Clover hay is much dearer than iensilage, as 
an acre of good corn will produce $40 to $50 worth of 
feed as ensilage, while the hay from an acre of clover is 
not worth more than half as much. 

riixed Hay. 

As it is difficult to prevent clover from freezing and 
burning out, I prefer to sow clover and timothy together 
— it makes a good hay and the yield is larger, while the 
liability to freeze or burn out is greatly lessened. Cut it 
when the clover is ripe, and although the timothy will be 
a little green, it will not be particularly objectionable as 
cow feed. 

Oat Straw. 

A little oat straw is relished by cows, and while not 
much of a milk producer, it is an agreeable change for a 
COW and assists in keeping up the milk flow. 



130 DAIRY FORTUNES. 

Oat Hay. 

Oat hay is a good cow feed, and as a milk producer, 
is only about t\venty per cent, below good clover hay, 
and much above timothy hay and better than mixed clo- 
ver and timothy hay. Two to four tons can be raised on 
an acre and nearly alwavs it is a sure crop. It should 
be cut just before it begins to turn yellow, and should be 
thoroughly salted. 

Pea Hay. 

Pea hay is a better milk producer than clover hay, 
and a much larger quantity of it can be raised on an acre. 
It is rich in protein and cows relish it. Cow peas should 
be sowed and plowed under about two inches, or put in 
with a wheat drill two to two and one-half bushels to 
the acre. 

Oat and Pea Hay. 

Oat and pea hay is not quite as good feed as pea hay, 
but fully as good as clover hay. The oats assist in hold- 
ing up the peas and keeps them free from dirt. Sow in 
equal parts, about one and one-half bushels of each. 
Drill the peas or plow under and sow oats in the 
usual way. Better sow peas a week before you sow the 
oats. Cut while peas are in the milk state and cure 
well. The yield will be large. 

Sorghum. 

Sorghum is the best all around dry weather crop of 
which I have any knowledge. One hundred to two hun- 
dred tons can be raised on an acre — two to three crops; 
the second and third crops make better feed than the 



DAIRY FORTUNES. 131 

"first crop. All talk about being dangerous feed for cows, 
is without foundation. The cows relish it and it is a good 
milk producer, better than green corn fodder. Prepare 
ground early by plowing, harrowing and working until 
in good condition. Sow one to one and a half bushels 
to the acre and harrow. The first crop will be about five 
feet high by July loth to 15th — mow as needed and feed, 
A second crop will start within a few days. When 
frost comes cut and shock, same as corn and feed when 
dry. It can be drilled thickly in rows two feet apart_ 
Feed the cows all they will eat, after two or three days, 
light feeding. 

Millet. 

Millet hay is worth about iifteen per cent, less than 
clover hay as a cow feed, and at least twenty per cent, 
more can be raised on an acre. It can be sowed after the 
oat crop i^ harvested, and with a favorable year a large 
quantity can be raised. The objection to millet hay by 
some persons has but little weight. 

Alfalfa Hay. 

Alfalfa hay is a good cow feed and fully as good as. 
clover hay. Large quantities of it can be raised on an 
acre, as it grows luxuriantly. It should be run through 
the feed cutter before fed, and should be harvested before 
it gets quite ripe. 

Corn Stover. 

Corn stover is the fodder after the corn has been 
husked. Before the corn is hu.'^ked, it is corn fodder. 
It is folly to feed corn fodder or stover unless run 
through the feed cutter first. In fact, it is not good pol- 



132 DAIRY FORTUNES. 

icy to feed corn fodder at any time as so much of the 
corn is wasted when not ground. Corn stover, cut fine 
(one-half to one-fourth inch), is a good, rough feed, and 
cows will eat all of it, if fed properly 

Salt. 

Cows should have all the salt they want. Should 
give them salt three to four times a week. They will 
not eat more than is good for them unless you mix it 
with their feed and compel them to eat it. 

Wet and Dry Feed. 

Many dairymen believe that the feed must be wet to 
get the largest milk flow. They are mistaken. Dry feed 
is better than wet feed, provided, of course, that the cow 
gets all the water she wants. Dry feed is more thoroughly 
masticated — is not eaten so quickly, and the cow has more 
time to enjoy her feed — the saliva and gastric juices are 
stimulated more. Too much slop in the stomach de- 
creases the flow of gastric juices. A cow's teeth are 
made to use, and will decay and drop out if not used. 

How riuch Feed ? 

If cows are in full flow of milk, give them all they 
will eat and relish. " Oh, my ! " exclaims the narrow 
gauge dairyman, " I have a cow that would eat twenty- 
five cents' worth of feed a day." What of it? If a cow 
yields four pounds of butter a day, or $1.50 worth of 
cream, will it not pay to give her twenty-five cents' 
worth of feed? Better give her twenty-five cents' worth 
of feed and get $1.00 for her milk than to feed ten cents' 
worth of feed and get fifteen to twenty cents' for her 



DAIRY FORTUNES. 133 

milk. It does not pay to feed most cows twenty-five 
cents' worth of feed a day, because their product is not 
worth that much. Do not keep that kind of cows — keep 
I he kind I have described and you will have no occasion 
to complain about feeding them all they will eat. 

How to Cure Corn Fodder. 

If you nave no silo and must depend upon fodder or 
stover, make your shocks from sixteen to twenty hills 
square, cut one-third of each shock, let it stand a day or 
two to cure a little ; cut another third and air again and 
complete the shock. Tie in two places, the second tie 
being above the usual tie, this will assist in keeping rain 
out. Husk early and house stover at once. Cut corn 
early to preserve as much of the succulent properties as 
possible. 

Does Rich Feed Make Rich Milk? 

Probably nine-tenths of our dairymen will say "Yes." 
Educated men, like doctors, nearly all believe that rich 
feed makes rich milk. They simply are mistaken. 
Whether cows are fed straw or the richest nitrogenous 
grain feed, there will be no perceptible difference in per 
cent, of fat in their milk. The quantity can be increased 
by feed, but not the quality. If a cow gives three per 
cent, milk she will give that quality, rich feed or poor 
feed. Hundreds of experiments have demonstrated this 
fact. The per cent, of fat in a cow's milk will vary, but 
the variations are due to other causes than feed. Con- 
tinuous care for years -doubtless may improve quality 
slightly, but the improvement during any generation will 
not be marked. It requires thousands of years of care 
and breeding to produce thoroughbreds. 



134 DAIRY FORTUNES. 

Cold and Feed. 

All successful cUiiryu^en f:;!!)- realize the importance 
of protecting cows from cold. The old way is to let 
cows run out in the snow and storm and freeze. The 
fogy seems to be impressed with the idea that good sense 
is not applicable to successful dairying. This class of 
would-be dairymen never subscribe for a dairy paper, 
nor read any kind of dairy literature. They never suc- 
ceed in dairying, consequently are opposed to the " new 
fangled notions " of good cows, protection from cold, 
balanced rations, etc. The cows they keep produce 
about seventy-five pounds of butter a year and are a bill 
of expense to the owner. Hogs and " bosses " are their 
specialty, and they never keep anything but scrubs in 
that line. Frequently you will see cows browsing around 
among dry corn stocks, left standing in the field, while 
the January winds play a "tattoo" on their scrawny and 
withered forms. Better keep the cows in the barn, and 
feed them warm water. No dairy cow that is in iniik 
should be permitted to remain out in any kind of disa- 
greeable weather — cold, rainy, chilly weather cuts ofl' the 
milk flow, and one day of such weather will decrease the 
flow of milk from ten to twenty-five per cent. Under 
no circumstances would I permit cows to remain out 
during any kind of chilly or disagreeable weather. The 
cool, chilly days and nights of September, April and May 
are very frequent, and unless cows are housed in a good 
warm place the flow of milk will be seriously affected. 
I believe it is much better to keep cows housed in win- 
ter all the time, not even turning them out to water. No 
quantity or quality of feed will overcome the eflPects of 
exposure to cold. 



DAIRY FORTUNES. 135 

I have experimented until I am thoroughly con- 
vinced. Ten cows that were giving about two hundred 
pounds of milk a day, (sometimes they would run five 
to six pounds over two hundred, and other d.iys five 
or six pounds under), were turned out in the barn yard 
from one p. m. until 4 p. m., five days in succession, 
when the temperature ranged from twenty to thirty- 
five degrees above zero. Their feed was increased about 
twenty per cent, and the results were as follows : 

1st evening after being out. ... 89 lbs. 

2nd day 175 " 

3rd " 170 " 

4th " 167 " 

5th " 164 " 

Then they ivere kept in as before. 

6th day 171 lbs. 

7th " ■ 176 " 

8th '• 183 " 

9th '• 184 " 

loth " 188 " 

nth " 189 " 

I2th •' 191 " 

13th " 190 " 

14th " 193 " 

15th " 194 " 

i6th '• 193 " 

17th " 191 " 

i8th " 194 " 

19th " 196 " 

20th " 195 " 



173 
178 

179 
i8o 
180 



136 DAIRY FORTUNES. 

The extra twenty per cent, of feed was kept up un- 
til the seventh day, two days after we ceased to turn 
them out. 

About a month afterward they were averaging about 
one hundred and eighty-two pounds a day. We turned 
them out from 9 a. m. until i p. m., one day and when the 
thermometer ranged from twenty to thirty degrees, with 
the following results, with the same feed 

ist evening 81 lbs. 

2nd day 168 '' 

3rd " 

4th " 

5th " 

6th " 

7th " 

In both instances there was no particular difference 
between the number of pounds of milk evening and 
morning. So you see in the first instance the loss the 
first evening was about ten pounds and about nine 
pounds the second instance. The second days in both 
instances dropped off — twenty-five pounds in the first 
and fourteen pounds in the second. If we had turned 
them out every day for six weeks, I think the milk would 
have dropped to one hundred pounds a day, while as you 
will see, six weeks after the first experiment, they were 
giving over one hundred and eighty pounds. 

When these ten cows were giving about two hun- 
dred and twenty-five pounds of milk a day, we experi- 
mented a little move. We had been watering them in 
the barn and giving them water that was warmed to 
about seventy degrees — we gave them cold water as it 
came from the cistern — it being about forty degrees. 
This was continued five days, with the following result : 



DAIRY FORTUNES. 137 

1st da}' 217 lbs. 

2nd •' 216 •■ 

3rd '' 214 '' 

4th *' 212 '• 

5th •' 209 " 

Returned to zvariii zvater 

6th day 21=; lbs. 

7th " 217 " 

Sth •' 217 " 

9th " 319 '•'■ 

loth •• 223 " 

The following five days they were turned out in the 
barn yard to water, heated to seventy degrees — the tern 
perature was about twenty-eight degrees above zero, and 
they were let out twice a day, about twenty-five minutes 
each time, and watched to see that they drank ail the 
water. They seemed to drink fully as inuch as when in 
the barn. The result was as follows : 

1st day 2!.S lbs. 

2nd " 2 17 '* 

yd " 215 '•'• 

\\\\ ' 2 14 '■ 

Sth '• 211 •' 

Within three days afterward they were up to two 
hundred and twenty pounds. I could give you many 
more instances and facts to verify the necessity for 
warmth and comfort for cows, but the case is so nearly 
self-evident that I think enough has been said. 



138 DAIRY FORTUNES. 

It is claimed by some that cows get tired of standing' 
and require exercise, but the most careful experiments 
proved that much exercise is not favorable to a large milk 
flow. If stables are kept clean and cows properly 
bedded, they will get along all right without any more 
exercise than they get from eating, drinking, getting 
down and up, etc. It would probably be better to have a 
large enclosure as warm as the stable, in which cows 
could be permitted to walk about a little, an hour or two 
during the day. A cow is a machine, and any particular 
exercise beyond eating, drinking, getting up and down, 
decreases milk flow. Milking is a peculiar exercise and 
if properly attended to, is a pleasure to the cow, and. 
especially equalizing to the nervous forces. . I have found, 
it a paying investment to groom each cow at least once 
a day — using a gentle curry comb and brush — it keeps 
the cow in better condition, gives her exercise, equalizes 
nervous forces and increases the appetite, consequently 
the flow of milk. '' Oh, well," says the fogy, "I can't 
afl'ord to fool around my cows as though they were a lot 
of babies- — I have something else to do." What you say 
is true of every man who has made a failure in life. A 
man may be worth tens of thousands of dollars and yet 
be a failure. Why? Because he could have been worth 
ten times as much had he pursued the best way instead 
of a poor one. Any man is a failure who does not do 
about all that it is possible for him to do. 

Value of Feed Combinations. 

From two to five times as much milk can be pro- 
duced from a properly balanced ration as from feed of 
equal value, but improperly fed. For example : 



DAIRY FORTUNES. 



139 



FOKATULA A. t'^ 

I G S 

15 lbs. Corn stover 8 47 

13 " Timothy hay 9^9 

9 " Corn 7.SS 

Totals 26 2 \ 



Dir'estible Nutrients. 



Carbo- 
hydrates. 



-.'. 



16 02 



.^0 


5 ^^i 


09 


• 36 


S.(S 


^4 


57 


5 S3 


45 



.68 



Foi{i\iuiw\ '^■. 



Diftslililp Nutrient.s. 



"2 ] p, 



Carbo 
!• vdrate; 



15 lbs. Corn stover 8 47 

12 " Clover hay. 9-42 

6^ ' Bran c; 36 

2 " Cotton seed men] . j 6 



V 



3^> 
7^ 

74 



1 '9 

- S7 
3^> 



Totals 24 94 2 . 64 1 2 4 :5 



09 

^9 
^9 



The cost of tl;iese two rfitions is abou^ equal, if any 
difference, X cos^ts tl-.e most. Almost anywhere timothy 
hay costs from ten to twenty per cent, more than clover 
hay, and corn costs from fifteen to thirty per cent, more 
than bran — this will more than balance the extra cost of 
cotton seed meal. Formula X contains one-half lb. more 
grain feed than formula Y. As milk producing feed. Y 
IS worth at least twice as much as X. which is too defi- 
cient in protein to produce much milk.. Xo ration 
containing only i 23 pounds of protem will produce 
milk in paying quantities. Here is another • 



140 



DAIRY FORTUNES 



Formula A. 






Difrestihle Nutrients. 



Cftrbo- 
bydrates. 



Fat. 



25 lbs. Corn stover., 
10 " Corn 



Tot.'ils. 



14 12 


so 


8.35 


•15 


8,76 


•^'3 


6. 48 


50 



!2.S8 



14 83 



65 



Formula B. 



I.^isiestiljle Nutrient? 



Protein. 



Carbo- 
h fdiates. 



20 lbs. Tim'y& clover iKiy 16. oS .94 

8 " Bran 6.59 i .01 

2 " Gluten meal 1.81 . c;9 



7.89 

3 53 
■79 



Totals 24.48 



54 



.28 
.29 
.26 



83 



The cost of each of these rations is about the same — 
the difference is not worth considering, while the milk 
feeding value of formula B is, at least, three times as 
great as that of A, which is so low in protein, it can not 
be of much value as a milk producer. J^ is a balanced 
ration, while A is so weak in one of its legs, (protein), it 
would n-'ake the milk pail sick. 1 hope the reader has 
discovered that the value of feed for milk depends upon 
the proportions and combinations. 

Cow Stables. 

Cow stables should be roomy, airy and light — the 
more sunshine the better. All manure, solid and liquid, 
should be removed from the stable, several rod.s — the field 
IS the best place for it. The stable floor should be water 
tight, and gently slope toward one end, or from the cen- 



DAIRY FORTUNES. 141 

ter each way, if the stable is very long, I do not believe 
in the ditch usually behind the cows. The floor on 
which the cows stand should be raised about five inches 
above the floor back of them. Back of this five-inch rise, 
about fourteen inches, place a 3x3 scantling — nail it to 
the floor securely, placing a layer of oakum or some other 
packing under it, to make the trench water tight. Make 
the platform on which the cows stand, five feet wide at 
one end and four and one-half feet at the other end, and 
place the longest cows at the widest end, and the next 
in length, and so on — the shortest cow being at the nar- 
row end. 

Place a 2x3 scantling in front of the cows' hind 
feet, about one foot from the back end of the platform. 
Put this scantling down so that the water will not 
pass under it. When the cow lies down she will get in 
front of this scantling, away from all filth. She will not 
lie on the scantling. The deep sink back of the cows is 
dangerous. 

The stable should be thoroughly lighted and all the 
windows screened in warm weather to keep out flies. 
The manure should be wheeled or hauled out of the sta- 
ble. Unless the cows are too numerous, a sheet iron 
wheel barrow will suffice. The urine should be drained 
into a cistern several rods from the stable. The stable 
should be whitewashed often, at least once in two months 
The ceiling should be dust and dirt tight. 

Stanchions, Ties, Etc. — Ties are more comfortable 
for the cows than stanchions, but with them it is more 
difficult to keep the cow out ot her filth. The rigid 
stanchion, if properly made, is not very objectionable. 
The best tie, for my use, I invented in about twenty sec- 
onds, the accompaning cut represents it : 



143 



DAIRY FORTUNES. 



The opening should be about ten inches. One of the 
rods can be drawn back at top to enable cow to enter. 
The rods can be made of iron pipe. 




Cow Stanchion. 

The opening into manger is ten inches wide and 
boarded up nine inches from the platform on which the 
cow stands. This tie gives the cow freedom of the head 
and neck, and is roomy and comfortable when she is 
lying. The uprights on each side of her neck should be 
one and one-fourth inch iron rods, and the iron rings 
around them should be about two and one-half inches in 
diameter, to enable them to be moved upward and down- 
ward freely, to accommodate the cow. The tie should 
be a heavy strap so as not to rub the cow's neck. She 
can not get backward far enough to pull her head out of 



DAIRY FORTUNES. 143 

the stanchion, and there is not room enough for her to 
go forward beyond her shoulders. The manger on each 
side of the iron rods should be boarded, to prevent dust 
and filth from manger from working into (he stable. 

Temperature in the stable in winter should be about 
fifty-live degrees, not lower than forty degrees, nor 
higher than sixty-live degrees. If the stable is properly 
constructed— almost air tight — there will be no trouble 
in keeping it warm during the coldest weather. Cracks 
and broken windows are not the proper avenues for ven- 
tilation. Plave the stable arranged so you will have per- 
fect control of the ventilation. Fresh air is a good thing, 
but more animals are killed by an over dose than from a 
lack of it. To keep a stable clean and warm in winter 
and properly ventilated, it should not open into the barn 
as it generally does. There should be a feeding alley 
in front of the coavs, not more than eight to ten feet wide, 
and it should be separate from the other parts of the 
barn and dirt and dust proof. The feed should not be 
kept in this room, at least any of it possessing any disa- 
greeable odors. I believe in a separate milk room, where 
the greatest cleanliness can he observed while the milk- 
ing is being done. Horses and other stock should not be 
kept in the building — disagreeable odors from horse ma- 
nure are the most objectionable to which milk can be ex- 
posed. Frec^uently cows are permitted to eat the straw 
and other bedding mixed with horse manure, and the 
milk stinks as though it were rotten after it has stood for 
a few hours, and the butter from such milk is nausea- 
ting. Cleanliness everywhere should be the pass word 
in dairying. 



144 DAIRY FORTUNES. 

Milk Preservatives. 

Milk preservatives, such as salicylic and boracic 
acids, will prevent milk from spoiling a certain length of 
time, but they are adulterations and in most States there 
is a penalty for using them. But very little of either can 
be used without being perceptible to the taste. From a 
hygienic point of view, all these preservatives are to be 
condemned, and the dairyman who uses them is liable to 
get into trouble. They can not be recommended, and the 
safest way is to let them alone. Nothing but ice and 
cleanliness have been found to increase the keeping qual- 
ities of milk, without injuring it. Pasteurization and steri- 
iization destroys flavor in a greater or less degree, while 
chemical preservatives are poisonous. Under no circum- 
vitances should babies and sma 1 children be fed milk con- 
taining salicylic and boracic acids. Ice is the best pre- 
servative. 

Bacteria. 

Bacteria may be divided into two classes for practi- 
cal discussion : 

PatJiogcnic — disease producing. 

Non-pathogenic— v\oxv-d\?,Q2i'a^ producing. 

The word bacteria is a great bugbear to most per- 
sons — it suggests disease, horror and death. While the 
pathogenic bacteria are disease producing, they are small 
in number compared to the harmless ones, many of 
which are necessary to health, and are indispensable to 
fermentation. With milk, the object is to keep under con- 
trol the putrefying and disease producing bacteria. This 
part of the subject is discussed under sterilization, Pas- 
teurization, cleanliness, etc. Reproduction of bacteria 



DAIRY FORTUNES 145 

is so rapid that a single bacterium under favorable condi- 
tions will multiply into thousands of billions in twenty- 
four hours. Bacteria are so small that it requires more 
than 35,000 billions to equal a cubic inch. Bacteria are 
of vegetable origin and are to be found almost every- 
where and in all diseased organism, animal or vegetable. 
It is generally believed that animal organism of all kinds 
is swarming with bacteria — such is not the case, as 
healthy animal and vegetable organisms are entirely free 
from bacteria. 

Milk from a healthy cow is sterile, and if it could be 
drawn without becoming impregnated with bacteria and 
kept in an air tight, sterilized vessel, it would keep 
several years, pure and sweet Frequently bacteria col- 
lect in the feats and work their way into the udder and 
contaminate more or less of the milk — generally they are 
all expelled when a few ounces of milk is drawn. It is 
impossible to draw the miik free from bacteria — they are 
in the air, on the hands ot the milker, in the milk pail, 
on the cows, in fact everywhere. 

Lactic Acid Bacteria are the ones necessary to the 
ripening of cream and impart to butter the delicate flavor. 
As I have shown in another cnapter these bacteria can 
be cultivated in the preparation of your starter, oy ripen- 
ing the starter in the light, which is uniavorable to the 
pathogenic bacteria, When any special kind of bacteria 
largely predominates others are driven out, or prevented 
from multiplymg. 

Light is not favorable to the development of most 
bacteria, and bright sunlight kills nearly all ot them. 
Darkness is the nursery, and dark milk rooms and foul air 
are most favorable to rapid production 



146 DAIRY FORTUNES. 

Temperature. — They are all killed at a temperature 
of 240 to 250 degrees, and most of them at a lower tem- 
perature. It requires a temperature of more than 100 
degiees below zero to kill some of them. They live 
in ice, but generally do not reproduce at such a low 
temperature. The ordinary water filter does not remove 
them 

Cultures — for milk and beer fermentations the proper 
bacteria liave been cultivated and will produce the kind 
of ferments desired — uniform m sti ength, quality, flavor, 
etc. .Milk cultures can be purchased from any dairy 
supply house, and will keep for months. 

The spores or eggs will endure a very high tempera- 
ture; much higher than the bacteria, consequently inter- 
mittent sterilization is necessary to destroy them, unless 
you heat the milk to a very high temperature — 270 to 
280 degrees. By heating until all the bacteria are killed, 
then cooling to about 100 degrees, letting the milk re- 
main at that temperature thirty or forty minutes, or long 
enough for the spores to develop into bacteria, and re- 
heating will destroy the spores, without heating to such 
a high temperature. The heating and cooling process 
may be repeated several times. The bitter taste in milk 
and cream seems to be caused by the buytric acid bacte- 
ria, and the nasty, rotten color to bume of the putrefactive 
bacteria. Cleanliness, sunlight and a low temperature 
are the principal enemies of bacteria. The gastric juice 
kills many of the bacteria that go into the stomach. The 
danger of inhaling them is much greater than from tak- 
ing them into the stomach. 



DAIRY FORTUXES i47 

Pasteurization. 

There are two objects in Pasteurizing milk--to pre- 
serve it longer and to free it from some of the bacteria 
that are in it. Most of the pathogenic or disease pro(!ucing 
bacteria, are killed or rendered inactive at a low temper- 
ature. A temperature of 190 degrees will kill nearly all 
of them in milk. The spores or eggs endure a much 
higher temperature. Many of the cholera bacteria and 
typhoid bacilli are killed at a temperature of 170 to 180 
degrees, but the spores in these bacteria are not killed. 
Nearly all of the lactic acid or fermenting bacteria are 
killed at a temperature of 160 degrees. As lactic acid 
fermentation generally precedes all other bacterial fer. 
mentation, the milk will keep several hours longer if 
none hut the lactic acid bacteria are killed. To kill the 
spores of lactic acid bacteria it is necessary to heat to 
about 160 degrees — let it remain at that temperature 
about twenty minutes — then cool quickly to about 100 
degiees, to give the spores an opportunity to hatch. At 
the expiration of about half an hour reheat to 160 degrees 
where it should remain about twenty minutes, then 
cool quickly to about 40 degiees, where it should be 
kept until it is to be used. It is better to heat and cool 
two or three times, as more spores will be developed and 
killed. 

By this heating process most of the lactic acid bac- 
teria will be killed and many of the disease producing 
and putrefactive bacteria, while nearly all others will be 
stupefied to such a degree as to check fermentation and 
putrefaction many hours. Further than preserving the 
milk twelve to twenty-four hours longer, I can see no 
real benefit to be deiived from Pasteurization, as it never 



J4S DAIRY FORTUNES. 

kills all the injurious bacteria, nor all the spores. Pas- 
teurized milk is not as easily digested as fresh milk, not- 
withstanding the opinions of some experts, As soon as 
the Pasteurized milk is warmed and taken into the stom- 
ach, the stupefied bacteria immediately become active 
again. 

Pasteurization at a temperature of 175 to i So degrees 
is more effective, but imparts to the milk more ot the 
disagreeable, burnt taste, and renders it more difficult to 
digest and unfit for babies, as the casein is partly 
cooked. 

Pasteurization for butter frequently is practiced and 
adds much to its keeping qualities. It is much better to 
Pasteurize the cream than the milk as the cooked taste is 
much less noticeable. The more quickly milk and cream 
are cooled, after being heated, the less will be the cooked 
taste. Family milk can be Pasteurized readily by the 
use of the ordinary glass fruit jar. Put the milk in the 
glass jar and set it in a vessel containing warm water 
and heat the water to whatever temperature desired — 
remove the vessel trom the fire and let the milk remain 
in it for twenty minutes, when the glass jar can be 
cooled quickly and kept until used. It can be cooled to 
100 degrees, and heated several times if desirable. Al- 
ways the milk should be stirred while being heated. For 
persons older than two years, milk heated to the boiling 
point can be digested readily, but for babies it is not 
good. 

The best precaution in the world is ice, and when 
milk IS kept at a temperature of 40 degrees from the time 
it is drciwn until it is used, there is nothing gained by 
Pasteurizing. 



DAIRY FORTUNES. 149 

Sterilization. 

Sterile milk is free from micro-organisms. Milk 
from a healthly cow is perfectly sterile unless bacteria 
have entered the milk basin through the opening in the 
teats, which is a common occurence. They may all be 
expelled after a few drops of milk have been drawn, and 
then it may be necesary that half or more of the milk 
may be drawn at a milking to free it of all of them. If 
milk is perfectly sterile when drawn, almost instantly it 
"will be infected with bacteria, and in a few minutes it 
may contain millions of them. 

Sterile milk will keep for all time without souring 
or decomposing. Sterilization of milk consists in heat 
ing it to a temperature necessarv to kill all the bacteria 
and the spores. Generally this can be accomplished at a 
temperature of 240 to 250 degrees. Killing some of 
the most tenacious spores requires a temperature of 280 
degrees, dry heat. Milk has been sterilized at a temper- 
ature as low as 220 degrees, but this is an exceptional 
case. Intermittent sterilization at 240 degrees generally 
will kill all bacteria and spores. Milk heated to this tem- 
perature has a burnt taste and the casine is cooked, 
which makes it difficult to be digested. The milk prop- 
erties are changed and the flavor ruined. Extra and 
special machinery is necessary for sterilization, and to 
make the best of it, the result is very unsatisfactory. It 
is not jit for babies and small children. The delicious 
flavor and the delicate properties of th.e milk, so neces- 
egfy for babies, are destroyed, while it is too difficult for 
them to digest. I can see no advantages to be gained by 
sterilization as the milk is deprived of the flavor and 
qualities that make it a luxury. 



150 DAIRY FORTUNES. 

Most of the bacteriologists disagree about the tem- 
perature necessary to sterilize milk, because very few if 
any of the milk samples contain the same kind of bac- 
teria. The heat that will sterilize one sample of milk 
may not sterilize another. 

Condensed Milk. 

It has been thoroughly demonstrated that there 
never will be a general demand for condensed milk, be- 
cause the condensing process alters and destroys all of 
the delicate properties of the milk. A better name 
would be "milk syrup." It is partly a substitute for- 
milk, and the demand for it will be confined, principally, 
to milkless regions. The heating, evaporating and ster- 
ilizing necessary to condense and preserve it, cooks the 
casein and makes it more difficult to digest than fresh 
milk. For babies it certainly is an unsafe article of diet, 
and should not be used. The burnt taste is not palatable 
to most persons — the delicate milk flavor is gone. Babies 
demand milk possessing the delicate and soothing prop- 
erties it contains when pure and fresh — they can not suc- 
cessfully digest and assimilate cooked food of any kind. 

For invalids, condensed milk is inferior to fresh milk, 
and should not be used only as a substitute for milk, 
when the latter can not be obtained. Of course doctors 
and chemists can be found who will certify that it is as 
good as fresh milk, provided they are well paid for their 
opinions. Just as many experts can be found to give 
testimony on one side of any subject as on the other side, 
provided it is to their interest to do so. Condensed milk 
is all right in its place — simply as a substitute for milk in 
milkless districts. In the manufacture of condensed 



DAIRY FORTUNES. 151 

milk about three-fourths of the water is removed from 
the milk by evaporation, the product is bottled and steri- 
lized. Some manufacturers add sugar, but it is better to 
permit the consumer to sweeten it to suit the taste. 
Thousands of unsophisticated persons buy condensed 
milk, believing it is some kind of a mysterious cure all, 
instead of simply a poor substitute for the genuine article. 
milk. 

Dairy and Creamery Butter. 

In cities, it is generally claimed that creamery butter 
is the best — nearl)^ all creamery butter is good, but the 
best butter is made in private dairies. As good butter 
can not be made from hundreds of cows owned by a 
score or more of patrons, as can be made from a few 
choice cows, where the greatest cleanliness is observed 
and none but healthy cows milked. A separator and a 
little dairy apparatus and a competent dairyman are all 
that are necessary to make N"o. i butter. A large quan- 
tity of such butter is made and sold from 20 to So per 
cent, above the best creamery butter. I was offered 35 
cents a pound at wholesale for all the butter I would 
make, the year round. That is more than :^o per ccnf^, 
above the average price of the best Elgin creamery but- 
ter sold in many sections of the country. I can do better 
than 35 cents a pound, and so can almost any other up- 
to-date dairyman. 

IViost dairy butter is not good and never will be 
until dairy knowledge increases and better business qual- 
ifications are manifested by dairymen. Whenever you 
can satisfy the trade that your brand of butter is excel 
lent, and the greatest care and cleanliness are manifested 



152 DAIRY FORTUNES. 

in producing it, there will be no trouble about the price. 
Large creameries have a great many obstacles to over- 
come in making butter — patrons will be careless and 
dirty, milk will persist in being "ofl^'' in flavor; some 
sick cows always will be found — cows are milked in and 
out of season, etc. The dairyman who has enough cows 
to enable him to churn two or three times a week has the 
advantage of any creamery in making fine butter. In 
nearly every city hundreds and in some cities thousands 
of customers are paying from 30 to 35 cents a pound for 
very ordinary country butter, while the best creamery 
butter is being sold at about 20 to 25 cents. 

If this can be done with butter that will not grade 
higher than third-class, what about first-class butter? 
These private customers pay 30 to 35 cents for this but- 
ter because they believe that most creamery butter is 
dirty. It is absolutely impossible under the present man- 
agement of large creamers to avoid a large quantity of 
filth. In n certain city in the Ohio valley is a large milk, 
butter and cream supply house, using the products of 
scores of dairies, and they guarantee to their patrons that 
all their milk and cream is from dairies conducted in the 
cleanest manner. I have visited many of these dairies 
and would not use their milk, nor permit it to be used 
except as the last resort, to prevent starvation. As much 
can be said of most of the dairies in the United States. 
I have seen enough of filth in the dairy and creamery to 
prevent me from using any dairy products when I am 
away from home. 



DAIRY FORTUNES. 153 

Sweet Cream Butter. 

Sweet cream butter must be made from cream that 
is absolutely sweet and free from any kind of disagree- 
able taint and odor, as they are much more marked in 
sweet cream than in sour cream butter. Its keeping 
qualities are poor, consequently the milk should be drawn 
quickly in a clean room and in the cleanest manner, and 
separated and cooled to 35 to 40 degrees as quickly ns 
possible — then heated quickly to the proper temperature 
and churned at once. Not much of it is made in this 
country for two reasons — its keeping qualities are poor 
and but few persons have become accustomed to sweet 
cream butter and do not like it. Doubtless it is better 
than sour cream butter, but our taste for it must be cul- 
tivated before its delicate qualities can be appreciated. 
There are separators and butter extractors, combined, 
that will turn out this butter without churning. Many 
of the Hebrews in this country prefer it to sour cream 
butter. 

Gravity Cream. 

While the gravity system of creaming is not as suc- 
cessful as the separator system, there is a right and a 
wrong way. The Cooley system is a good one, much 
better than the " shot gun " or tall cans, that have to be 
skimmed. It is ulmost impossible to use a dipper and 
skim clean — a strainer skimer should not be used as it 
mixes cream and skim milk, and prevents you from get- 
ting all the cream. With the Cooley system the skim 
milk is drawn off at i-he bottom of the can and there is 
no danger of mixing again the skim milk and cream. 



154 



DAIRY FORTUNES. 



The crock or shallow pan system is poorest, although 
very thorough creaming can be done by this system. 
Milk should be set as soon as it comes from the 
cow, as cream rises best and more readily while milk is 
cooling. For shallow pans, the temperature of the milk 
room rhould be below 60 degrees, and milk should stand 
until the cream is all up. It is far better to have your 
pans in ice water, and after milk hns stood ten or twelve 
hours warm it up to 60 or 65 degrees and cool the second 
time, allowing it to remain 13 to 15 hours, or longer, 
if the skim milk is not soui*. To get the best results it 
should be warmed and cooled three to four times — the 
cream will be very thick and can be poured off the skim 
milk. A low temperature is necessary for successful 




Deep-setting Can. 




Cooley Can, 
with Adjustable Cream Spout. 



creaming. All milk that is set in Cooley or "shotgun'* 
cans should be cooled and aerated first, to prevent disa- 



DAIRY FORTUNES. 



^5S 



greeable odors and souring too quickly. The cooling and 
warming can be applied to this system also. I can see 
no occasion for the " shot gun " cans, as the Cooley cans 
are so much better and as cheap. It is impossible to get 
anything nearly all the cream from pans set in a room 





Conical 
Skimmer. 



Refrigerator Box, filled witli Bottles, closed 
with Wood Fiber Cap. 



where the temperature is <o to 60 degrees or higher, un- 
less the milk is permitted to remain thirty-six to forty- 
eight hours before being skimed. Remember that milk 
should be skimmed when ready, whether twelve, twenty- 
four, thirty-six or forty-eight hours. 

Separators. 

A good separator Is necessary to successful dairying 
— there are many kinds made — some good, some not very 
good. It is an easy matter to find out which ones are 
good. Separators are not costly, and within ten years 
they will not cost half as much as they now do. It is 
useless to say you can not afford to buy one. If you can 



156 DAIRY FORTUNES. 

afford to keep four or five cows you can aflord to buy a 
separator. If you have five good cows a separator will 
pay for itself in a year, as you will get from fifteen to 
twenty per cent, better results from the milk. A separ- 
ator must be bolted to a block or frame that will not 
shake — must be level, must be kept well oiled, thor- 
oughly cleaned and run at uniform speed. The rubber bear- 
ings must be properly cared for and the bowl properly 
adjusted. Milk should be above 80 degrees to be 
skimmed thoroughly — the best temperature is from 95 to 
98 degrees — just as it comes from the cow. The cream 
gauge could be set to produce approximately, a certain 
amount of cream. It is impossible to get exact results as 
there are so many conditions to be observed in separat- 
ing. The quality of the milk, the condition of the cows, 
the state of the atmosphere, etc. The best way is to test 
the milk of your cows carefully and frequently; then you 
know about how much cream you should get. If you sell 
cream guaranteed to be a certain per cent, and know 
what per cent, your cows test, and do not desire to tes- 
your cream each day, the best way is to set your separat 
tor to produce three to four per cent, richer cream than 
you want, and add skim milk to reduce to the desired per 
cent. This will not be exact, but the average will be 
about right. If you set the separator to produce the pei 
cent, your customer wants, a little decrease in speed, 
a slight accident or other conditions over which you have 
no control, may give you several per cent, thiner cream 
than desired. You can thin cream, but can not thicken 
it. By testing cows carefully, you can very easily deter- 
mine the average test. 

If the milk of your cows averages five per cent, and 
you want to get twenty per cent, cream, twenty-five per 



DAIRY FORTUNES. 157 

cent of your milk should be cream. If you have one 
hundred pounds of five per cent, milk you should get 
twenty-five pounds of twenty per cent, cream. Set your 
separator so you will get about twenty pounds of cream, 
and add clean skim milk to make the twenty-five pounds. 
In this way you will not get more cream than desired. 
While the per cent, of your patron's cream will vary 
from day to day, the average will be about right —better 
give full measure all the time. One day he may get 
twenty-five per cent, cream, the next day twenty-six 
per cent., the follow day twenty-four per cent., and so 
on — the extremes being about twenty -three to twenty- 
seven per cent, and will not be particularly noticeable. 

Purifier. — Much has been said about the separa- 
tor as a purifier. 

There is no filth in pure milk, as it comes from a healthy 
cow. The jilth and separator slime, talked about so 
much, gets into the milk while being drawn and after- 
ward, and from cows giving diseased milk. Everything 
taken from pure milk by fhe separator is an injury to the 
milk. I never found any of the filth and stench talked 
about on my separator bowl. The accumulation on the 
separator bowl from 10.000 pounds of pure milk, will not 
exceed one ounce of almost tasteless and purely wMiite 
gummy substance, containing but few, if any, more bac- 
teria than found in an equal quantity of the milk. Sep- 
arator slime is an awkwardly contrived excuse for filthy 
cows, filthly milking and filthy handling of the milk. I 
have experimented in this direction until I am perfectly 
satisfied that nearly all this separator slime is due to 
diseased cows and dirty dairymen. 

Quality of Milk. — Rich milk is skimmed more 
thoroughly by the separator than poor milk, and pro- 



158 DAIRY FORTUNES. 

duces richer cream. By setting separator to produce 
twenty per cent, cream from six per cent, milk, it will 
only produce about eighteen per cent, cream from four 
per cent. milk. Milk from fresh cows separates more 
easily and more rapidly than milk from strippers. 

Separating Hilk Before Selling It. — If milk is not 
pure, it will remove much of the filth by passing it 
through the separator, but the milk will continue to be 
saturated with the filth — you can not remove disagreeable 
odors by separating, filtering, aerating, nor by any other 
process. The separator should be kept in perfect order. 

Separator and Gravity Cream, 
Ice Cream, Etc. 

Separator cream is better than gravity cream, be- 
cause it is cleaner and " fresher," and is not as liable to 
be tainted with disagreeable odors, as gravity cream. 
Nearly all milk contains, " more or less," stable and 
other filth, which is partly removed by the separator. 
Separator cream can be ripened more satisfactorily, as the 
bacteria can be kept under better control. It can be kept 
longer than gravity cream because it can be cooled to a 
low temperature, immediately after being separated, and 
before bacteria have developed extensively. Separator 
cream is smoother than gravity cream and makes 
smoother, better ice cream. Cream requires age to make 
the best ice cream — boiling will age it and make it per- 
fect for ice cream making. Gravity cream generally ap- 
pears to be thicker than separator cream — this is caused 
by age and because it contains more filth than separator 
cream. 



DAIRY FORTUNES. 159 

Number of Pounds of Milk for 
a Pound of Butter. 

For the convenience of dairymen who are not dis- 
posed to do much mental work, and for those persons 
whose mathematical education has been neglected, I give 
the following table, which is not absolutely correct, as 
the nearest fractions have been used, but it is sufficiently 
correct for all practical purposes. I have added to the 
butter fat fifteen per cent. Some butter contains more 
foreign ingredients and some less. Frequently one-sixth 
or sixteen and two-thirds per cent, is added, but I think 
that too high for good butter. Any dairyman can figure 
out the number of jDOunds of milk necessary to make a 
pound of butter, if he knows how much the milk tests. 
For instance, if milk tests four per ceiit. fat, add to it fif- 
teen per cent, of four per cent, and divide 100 by it and 
you will have the number of pounds of milk for a pound 
of butter. 

4 multiplied by .15 equals .6. 

4 plus .6 equals 4. 6. 
100 divided by 4.6 equals 2 if , the number of pounds 
of four per cent, milk necessary to make a pound of 
butter. 

Table. 

24* lbs. of 3.5 % milk will make one pound of butter. 
247 " 3-6 " " " " " 

2-7! " "? 7 " " '^ '' " 

22* " 3.8 " " '' " " 

22t% " 3.9 " " " . " " 



i6o 



2I| 


[bs. 


of 4 


21^ 


u 


41 


2oA- 


i( 


4.2 


20i 


ii 


4 3 


I9I 


U 


4 4 


i9i 


n 


4 5 


iSA 


u 


4.6 


iS,V 


ii 


4-7 


i8rV 


f 


4.8 


171 


u 


A 9 


17^ 


u 


50 


17^. 


!,( 


51 


161^0 


(( 


5-2 


16? 


u 


5 3 


16/0- 


a 


4 4 


15^ 


u 


5-5 


^5^ 


a 


56 


i5i 


u 


5'7 


15 


u 


5 8 


Hf 


u 


5-9 


Hi 


u 


6.0 


Hi 


(; 


6.1 


H 


u 


6.2 


13* 


u 


6.3 


13^ 


u 


6.4 


i3t 


a 


6.5 



DAIRY FORTUNES. 

% milk will make one pound of butter, 

u u (( ii a 

a a il it ic 



The richer the milk the cleaner will be the skimming, 
even the separator will leave inore fat in the skim milk 
of poor milk than in skim milk of rich milk — the differ- 
ence is much greater with the gravity system. 



DAIRY FORTUNES. i6i 

Ripening Cream. 

Cream must be ripened properly before it can be 
churned succes&fully. If the cream from the shallow 
pans is skimmed when the milk is sour, it will be ripe 
and can be churned at once, or kept at a temperature of 
35 to 40 degrees several days, and other cream added to 
it, provided it is equal in richness and at as low a tem- 
perature as the former cream — these two conditions must 
be observed strictly. Cream from the Cooley and " shot 
gun " cans is supposed to be cold and -sweet when 
skimmed and can be kept at a low temperature several 
days, especially when all the cream is at the same tem- 
perature and of equal acidity. 

Separator cream should be cooled and aerated at 
once, and kept at a temperature of 35 to 40 degrees. 
Several days cream can be mixed with it, provided it is 
cooled to the right temperature. Cream for a churning 
should be ripened in one can or vessel, so as to have but 
one degree of ripeness when put into the churn. Sixteen 
to twenty-four hours before churning time, warm the 
cream to 65 to 70 degrees (I prefer the latter temper- 
ature), and keep it at that temperature until ripe enough 
to churn, stirring it frequently. The best way to keep 
it at the proper temperature is to put the cream can in a 
vessel of warm water, or keep it in a room where the 
temperature is about 70 degrees. If you think it is not 
ripening fast enough, raise the temperature a few degrees. 
If it is ripening too fast, lower the temperature a little. 
You must learn by experience when cream is ripe 
enough. By the use of acid tests, which can be pro- 
cured at any dairy supply house, you can determine 
when there is sufficient acidity in your cream. 



i63 DAIRY FORTUxNES. 

Starters. — To ripen cream most successfully starters 
are necessary — the following can be used: 

1. Buttermilk from last churning. 

2. Ripened cream from last churning, 

3. Buttermilk from r. neighbor's churning. 

4 New milk, or partly skimmed milk, ripened. 

The first three require no preparation, but should be 
kept at a temperature of 35 to ^5 degrees, until you want 
to use them. The low temperature will prevent the 
further development of bacteria. These starters should 
be from churnings that were satisfactory in flavor and 
acidity. 

The fourth should be made by heating to a tempera- 
ture of 70 to 75 degrees, and held there until fermenta- 
tion has taken place, when it should be cooled to a low 
temperature and kept there until used. The objec* of 
this kind of a starter is to improve the flavor of the 
cream and butter. Unless you are satisfied that your 
new milk starter is better than the cream or buttermilk, 
better not use it. I have never failed to get a good 
starter from new milk. This new milk starter must be 
developed in the light. The lactic acid bacteria (the bac- 
teria necessary for milk fermentation), can endure day- 
light and will develop freely, while the putrefactive and 
butyric acid bacteria will not develop in daylight. Your 
new milk starter can be developed between " sunup " and 
sundown, and if developed in the light the lactic acid 
"bacteria will be developed in such great numbers that 
they will crowd out all objectionable ones, when used 
as a starter. 



DAIRY FORTUNES. 163 

Fill a glass can or bottle with fresh milk and set in 
another glass can of water, heated to 70 to 75 degrees 
and keep in a bright light, where the sun will not touch 
it. Keep the temperature the same until milk is ripened. 
If the temperature of the room is 70 to 75 degrees, hot 
water will not be required. Generally the milk -will ripen 
before night, when the can or bottle should be closed and 
reduced to a low temperature at once and kept there until 
used. Should it not be ripened by sundown close can 
or bottle and cool to 35 to 45 degrees at once and heat to 
70 to 75 degrees next morning and complete the ripen- 
ing. 

Quantity of Starters. — Use about three to four per 
cent, as much starter as you have cream — put starter in 
cream when ready to begin ripening — sixteen to twenty- 
four hours before the time you want to churn. 

Degree of Ripeness is an important factor in mak- 
ing good butter — a fairly high degree of acidity is pref- 
erable to a low degree, as it produces a more delicate fla- 
vor. Properly ripened cream should be coagulated and 
pour like oil. The cream should have a glossy expres- 
sion and should not run off the stirring paddle in streaks, 
showing the wood where it runs off. The drippings 
from the paddle into the cream should make little holes 
that do not disappear readily. If the cream is not sour 
enough, the souring process will be completed in the 
butter, to its great injury. 

Pure Culture Bacteria can be obtained and can be 
kept five to six months; the solid ^ pure cultures are 
better than the liquid cultures; directions for pure cul- 
tures accompany each package. 

Tempering for the Churn is the next thing to be 
done and care should be manifested in heating or cooling 



164 



DAIRY FORTUNES. 



to proper temperature. Decide upon the temperature 
at which you expect to churn, then heat or cool the cream 
to that point ; in doing this be careful to stir cream fre- 
quently. Have churn ready so as to put the cream in it 
when temperature gets where you want it. Cream 
should not be exposed to any disagreeable odors at any 
time. 

Churning. 



Four important things are to be considered in churn. 



ing: 



1. Condition of cream. 

2. Temperature. 

3. Washing. 

4. Salting and working. 




The Barrel Churn. 
Always Can be Recommended. 

Condition of Cream should be as nearly perfect as it 
is possible to get it. Should be rich — thirty-five to forty- 
five per cent — free from disagreeable odors and properly 



DAIRY FORTUNES. 165 

ripenened. To get first-class butter rich cream is neces- 
sary. The thinner the cream, the softer and "sloppier" the 
butter, and the more the butter left in the buttermilk. 

Temperature at which cream should be churned is 
very important. Rich cream can be churned at a lower 
temperatare than thin cream. Thirty-five to forty-five 
per cent, cream can be churned at a temperature of 48 to 
52 degrees. The more the milk in the cream the higher 
the temperature required for churning, and the softer 
and poorer the butter. There will be less grain, less fla- 
vor, poorer keeping qualities and it will be poorer in 
price, and not very good any way. There are so many 
objections to high temperature churning that first-class 
butter can not be made ; twenty per cent, cream can not 
be churned below 60 to 65 degrees, and it will require 
two to three washings and workings, and that will ruin 
any butter, in grain and flavor. The grain can not be 
preserved when churned at a high temperature. If you 
attempt to churn thin cream at a low temperature it will 
froth, foam and swell until it almost fills the churn. At a 
temperature of 68 to 70 degrees, churning frequently can 
be done in ten minutes, while an hour or longer is required 
when the temperature is 48 to 53 degrees. Always 
churn at the lowest temperature possible — if you can 
churn at 50 degrees the butter will be first-class, if other 
conditions are right. Temperature of churning room 
should be about the same as that of the cream. It is best 
to put cream in churn 2 to 3 degrees lower than the tem- 
perature at which you expect to churn, as the tempera- 
ture will rise a little while churning. See that the churn 
is perfectly sweet and clean — it should be scalded thor- 
oughly and rinsed with clean, cold water. Strain the 
cream into churn and add the quantity of coloring matter 



i6'S DAIRY FORTUNES. 

desired, the quantity will depend upon taste of you trade. 
About a teaspoonful to six gallons of cream will be suffi- 
cient for ordinary trade. Use the freshest and best col- 
oring liquid. If, while churning the temperature rises too 
much, a little clean shaved or broken ice can be used — 
if the temperature gets too low, better raise it by raising 
the temperature of the room to So to 90 degrees — stir 
cream frequently and lower temperature of room when 
cream is at the desired temperature. Warm water is fre- 
quently poured into the cream, but it spoils the butter. 
A good way is to pour cream in churn, back into cream 
can and set it in warm water a few minutes. Stop churn 
ing as soon as butter is in the granular state. 

Washing. — Draw off nearly all of the buttermilk 
through a strainer. If all of it is drawn off the granules 
have a tendency to pack and stick to each other. Make 
a weak brine of clear, cold water, and about one pound 
of salt to two gallons of water, strain this into churn and 
turn two to three minutes slowly. Draw of the brine and 
remaining buttermilk. The brine will harden the gran- 
ules and drive out most of the buttermilk. Pour in some 
clean, cold water through a strainer, and turn slowly a 
few moments ; draw off this water, and if the churning 
is done at 50 to 52 degrees, the granules will be almost 
free from buttermilk, and will be ready for the salt. If 
the churning temperature is 60 degrees or above, an- 
other washing will be necessary. If the churning is at 
a temperature of 50 to 53 degrees, the granules will be as 
large as wheat grains, and when washed as I have de- 
scribed, they will be so hard and free from each other that 
they will pour out of the churn in a similar manner to 
that quantity of wheat. 



DAIRY FORTUNES. 



167 



Salting and Working. — If you desire to salt in the 
churn, let the water drain ofY thoroughly and then sift 
into the churn the salt, which should be the best and fin- 
est, and free from disagreeable odors — three-fourths to one 
ounce to every pound of butter will be sufficient. Turn 
slowly a few^ minutes, let the butter remain in the churn 
one to three hours, so that the salt will be thoroughly 
dissolved; drain off the water if there is any and turn 
again several minutes. If churned at a low temperature 
it will be ready to print or pack. If churned at a high 
temperature a little more salt should be used, as more 
will be required to expel the buttermilk, and more work- 
ing will be required. Let the butter stand in churn five 
to six hours, turning a few minutes every two hours. 
Salting and working, can be done in any kind of a churn, 
when churned at a temperature of 50 to 52 degrees, but 
for high temperature churning a combined churn and but- 




A Cheap and Convenient Butter Worker 
for Small Dairy. 



ter worker should be used. I do not believe there is anv 



i6S DAIRY FORTUNES. 

better place to work butter than in the combined churns 
and butter workers. If the butter is to be salted and 
w^orked outside of the churn, let it remain in churn after 
being washed, one to three hours ; turn a few minutes? 
take out, salt and work as desired. Butter churned at a 
low temperature takes the salt readily and does not re- 
quire as much salt, nor as much working as high temper- 
ature butter. Such butter is firmer, better quality, bet- 
ter texture, better flavored — will keep longer and is bet- 
ter in every respect, than butter churned at high temper- 
ature. If much cotton seed meal is used, butter can not 
be churned successfully below 56 to 58 degrees, but at 
that temperature it will be granular, hard and solid. Soft 
butter, in which there are no granules, requires a large 
quantity of salt and much working, and when it is ready 
for market it is poor stuff that will bring a poor price and 
keep the dairyman who made it poor. 

Cost of Producing Butter. 

Much has been written about the cost of producing 
butter and in nearly every instance the writers have fallen 
into the same error — simply telling how much it costs 
when the cow is in full flow of milk. The farmer's esti- 
mate nearly always ignores his own labor — it may not 
count for much sometimes, but if it does not, it is his 
own fault. In some of the dairy magazines I saw an ar- 
ticle in which the cost of butter was placed at seven 
cents a pound. The cost of butter depends upon how 
much butter the cow makes. The cow that makes 300 
pounds of butter a 3ear will be treated first as she is the 
ideal of most dairymen : 



DAIRY FORTUNES. 169 

Feed and pasture (lowest estimate) $32.00 

Labor 10.00 

Interest, taxes, liability of death, etc 5 .00 



Total $47.00 



Calf from 300-pound cow $ 5 00 

Skim milk, after feeding calf 8.00 



Total $13.00 



Net cost $34 . 00 



$34.00 divided by 300 equals eleven and one-third 
cents a pound which is the cost. The average cost a 
pound for butter from a 300-pound cow is fully twelve 
cents a pound. 

'' Oh, my ! " exclaims the 300-pound dairyman, 
" where does my profit come in ; I don't get that much 
for my butter sometimes.?" The answer is: Often it 
never comes in — the dairyman never gets any richer nor 
wiser. If this is true of the 300-pound cow, what about 
the 250, 200 and 150-pound cow? "But," says some 
dairymen, " it don't cost $47.00 to feed and care for a 
cow." It does, if you get as much as 300 pounds of but- 
ter from her. 

Let us do a little figuring at way-down prices, as- 
suming that the cow is fresh when the most can be made 
out of her, about October ist. 



a 



170 DAIRY FORTUNES. 

October ist to May ist, 212 days : 

7 lbs. of bran a day for 212 days — 1,484 lbs., at 

$9 . 00 a ton $ 6 . 68 

3 lbs. corn and cob meal for 2 i 2 days — 636 lbs., 

at $9 . 00 a ton 2 . 86 

20 lbs. clover hay a day for 312 days — 4,240 lbs., 

at $8 . 00 a ton 16 . 96 

£5 months pasture at $ i . 50 a month 7 • 5c> 

Labor 10 . 00 

Interest, taxes, insurance, liability of death, etc. 5 00 



Total $49 . 00 

The price for bran is low almost everywhere — the 
price for corn is low, and in nearly all parts of the 
United States clover hay is higher. Timothy and prairie 
hay could be substituted, so could fodder and some other 
articles, but there would be a shortage in butter — $5.00 
is too low for interest, taxes, etc. Live stock insurance 
companies want about $4.50 for insuring a $30.00 cow. 
The price tor pasture is away down. As to the $10.00 
for labor, it would be difficult to find a man to care for 
cows, milk, churn and sell the butter for $10.00 a head. 
It would make him hustle to look after more than twenty 
cows — they would give him $200 a year. Where can 
you get a competent man for $200 a year and board him- 
self? Most farmers pay as much as that for farm hands 
besides boarding them, and no man can be boarded for 
less than $8.00 a month. The ordinary farm hand can 
not make good butter and properly manage cows. 

Butter costs much less a pound when 400, 500 and 
600-pound cows are kept. With the 300-pound cow it 



DAIRY FORTUNES. 171 

requires good management to keep the cost of butter be- 
low twelve cents a pound. I have a cow that produces 
butter at a cost of less than six cents a pound each year, 
but she is not a 300-pound cow, and her calf is worth 
from $So to .$100 when five weeks old. At least two- 
thirds of the cows in the United States do not make their 
owners a cent. A man who does not value his labor 
worth more than ten cents a day, and who raises corn 
and hay for amusement, will tell you his butter does not 
cost five cents a pound to produce, and frequently the 
butter is dear at that price, when sold. The better the 
cow, the less it costs to produce butter. Ring up the 
butcher and climb up a notch 

Care of Milk and Cream. 

To be a successful dairyman, it is necessary to know 
how to care for milk and cream properly. They are 
sensitive to odors of every description, especially the 
disagreeable ones, and should not be exposed to them. 
If the cow stable is filthy, while a cow is being milked, 
the milk will absorb all the filthy odors and never can be 
free from them. It is very difficult to have a stable 
sweet and clean all the time, even while milking. I 
have found it an excellent plan to have a neat, clean, 
cosy little room, large enough for three or four cows 
(large enough to accommodate as many cows as you have 
milkmen). It would not be best to give cows their grain 
feed until after the milking is done, but always have 
some choice morsel for them in their trough in the milk 
room — just tempting enough to make each one anxious 
to have her turn to be milked, come. If you can not have 
a separate milk room, do not keep the milk can (or 



172 



DAIRY FORTUNES. 



whatever vessel used to hold the milk), in the cow sta- 
ble ; if you have no adjacent room suitable, better keep 
the can several rods from the stable rather than keep it 
in an offensive stable. If milk is to be separated at once, 




Cream Can, with Plunger Cover and Jacket. 

the cream can be cooled and aerated ; if the gravity sys- 
is to be used, milk should be aerated — cooling is not 
necessary; if the milk is to be sold it should be cooled 
and aerated — it will be sweeter, better flavored, and will 
keep from twelve to twenty-four hours longer, without 
souring. The open pan system of raising cream is the 
most objectionable, because the milk is exposed too much, 
and will absorb all odors. 

Cold and Warm Milk should not be mixed. Fresh 
milk unless thoroughly cooled and aerated, should not be 
put in air tight vessels — it will spoil more quickly and 
the flavor will be bad. 

A Great Mistake is made by dairymen by putting 
fresh, warm milk in a closed can and setting it in cold 
water, or exposing it to winter tempetature of 50 degrees 



DAIRY FORTUNES. 173 

or below. The cooling of the outside of the column of 
milk rapidly drives the heat to the center, where there is 
liability of decomposition. After milk or cream is thor- 
oughly cooled and aerated it should be put in an air 
tight vessel and kept at a low temperature — 35 degrees 
will not hurt it, neither xvill freezing, although some 
dairymen claim it will. Milk frozen solid will keep 
as long as you have any occasion to keep it, but it must 
not be exposed to any disagreeable odors. 

A can full of thoroughly cooled milk or cream will 
keep longer than a can partly filled. 

If I desire to keep milk or cream several days I fill 
the can if possible, and stir often and change to a fresh 
can once or twice ; if left in same can too long, there is 
danger; it is not best to mix milk or cream until you are 
compelled to mix it. Each milking or skimming, when 
kept by itself, nearly always will keep longer than when 
mixed with other milk or cream. Ice is absolutely indis- 
pensable to successful dairying. 

'* Hoodooed " Cream. 

Frequently persons tell me their cream will not churn 
nor whip. Any cream will churn, if you know how. 
The temperature must be 48 degrees or higher. Some- 
times cream will not churn below 65 degrees, especially 
if it is thin and has been mixed and been shaken much, 
and is stripper cream. If, after you have heated it to 65 
to 70 degrees and it does not churn, cool it to 40 degrees 
and heat again. If this fails, cool cream to low temper- 
ature, let stand a few hours and draw off milk at bottom. 
of cream can; this will make cream rich enough to 
churn. The milk of a cow in heat may spoil a churning. 



174 DAIRY FORTUNES. 

The difficulty in churning, frequently is due to this milk. 
I have had persons tell me their cream was so thin it 
would not whip. " Nonsense." Skim milk will whip if 
it is cold enough. All that is necessary to whip any 
cream is to cool it to 40 to 45 degrees. 

Washing Dairy Pails, Etc. 

Only a few persons know how to wash a tin pail. 
If it is scalded while the milk adheres to it, the tin will 
be given a yellow coating that will resist almost every- 
thing except sand paper. The hot water acts as a mor- 
dant and sets the color in the milk. At first, only use 
tepid water and foap until the milk is removed, then you 
can scald as much as you desire. Always rinse your 
pails, milk cans and other tinware with clean boiling 
water and they will dry themselves. Wiping dry with a 
towel is a dirty habit, unless a fresh towel is used for 
each vessel, and then wiping is objectionable; no ordi- 
nary washing makes a towel clean, the lint of the towel 
sticks to the vessel. Nearly all wiped vessels or dishes 
have a disagreeable, dishwater odor about them. 



All milk pails, cans, etc., should be rinsed with clean 



DAIRY FORTUNES. 175 

water before used. The separator requires careful wash- 
ing and when the parts are put together they should be 
rinsed in boiling water, cold water will do, but boiling 
water is better. When convenient, tin pails and cans 
should be thoroughly exposed to the sun. 

Sale and Care of Butter. 

Butter is a delicate article and sensitive to every dis- 
agreeable odor. After it is made it should be kept free 
from all its enemies — it is very companionable and forms 
acquaintance with almost anything that comes along. As 
soon as butter is made it should be packed or printed and 
cooled to a temperature of 40 to 45 degrees, and kept 
there until marketed, which should be as soon as possible 
after it is made. Every dairyman should aim to market 
his butter within less than a week after it is made. If 
packed in wooden tubs or vessels, they should be scalded 
and perfectly clean — tin pa'ls are sometimes used; they 
are a little expensive, but you can afford to use them if 
you have a fine trade. If you retail butter in bulk it 



70^^^'^JUl„'UiX> 1 irj 



Floating Thermometer. 

will pay to have two tin pails for each customer; let him 
keep one pail until empty. If you send your butter to a 
reliable commission house, let it be understood that your 
butter must be sold as first-class. If you have any other 
class, do not permit your name or stamp to be placed on 
it, let the commission man sell it upon its own merits, 



176 DAIRY FORTUNES. 

never claiming it to be first-class. If you make fine but- 
ter, it will bring good prices. Your shipping tubs must 
be neat and clean, and when started on their journey, 
should come directly from a refrigerator, where the but- 
ter has been cooled to a low temperature. Have your 
commission man keep you posted about your butter; if 
the trade is not pleased with it. you should know it and 
find a remedy. Be absolutely honorable with your com- 
mission merchant — make good butter and work together, 
and you will succeed. 

Prints. — If you print your butter you shctuld have 
more for it, provided the prints are what they should be 
and properly wrapped. Make each package as neat and 
attractive as possible, one pound prints are the most con- 
venient. Have them twice as long as wide, making two 
jorints on each cake, with a division between them so the 
cake can be cut in two and each half have on it a perfect 
print. 

One-half pound is enough for the ordinary butter 
plate. If you retail the prints you should have a clean, 
neat butter box, with an apartment for ice. When your 
butter is delivered it should be cold and solid. If possi- 
ble have shelves in your butter box, high enough for one 
layer of prints. Always give full weight — remember 
that your prints will shrink a trifle — if your butter is 
properly churned and worked it will shrink but little. 
Never deliver any butter that is not up to the standard. 
Better sell it for old grease. When your customers learn 
that they can rely upon you for an excellent grade of but- 
ter and even in quality, you will be able to sell ten times 
as much as you can make, at a high figure. In looking 
for a retail trade do not conclude that rich customers 
always are desirable. Most rich people are stingy and buy 



DAIRY FORTUNES. 177 

cheap butter. Clerks, book-keepers, public officers and 
what are termed '* sporting" men, such as theatrical peo- 
ple, horsemen, speculators, etc., pay the best prices. 

Your butter trade will want cream, eggs and other 
farm and garden products, which must always be the 
best and absolutely fresh. If your customer asks you 
whether you have this or that article, tell him the truth. 
If you have the article wanted, say so, and if it is not the 
best, tell your customer; also, tell him you will not sell 
him any article unless it is first-class. 

Collections. — Collect promptly. Show your custo- 
mers that you are in business for profit. Prompt collec- 
tions in all lines of business assist you in holding trade. 
If you are easy with your customers they get the idea 
that you are not much of a business man. Establish a 
pay day and adhere to it closely. If your customer quits 
you because you want pay for a first-class article, he is 
not the kind of a customer you want very long. 

Faulty Butter. 

Butter should have no faults, but most of it ha^. 

Mottled butter evidently is caused by bacteria. The gen- 
eral impression is that mottled butter is caused 
by the salt not being properly mixed. An active 
bacteria certainly is the cause of it. I have seen 
unsalted mottled butter. 

Flavor. — " Off " in flavor means that it lacks flavor, or 
has a flavor that does not belong to good batter. 
It is due to filth, improper ripening of cream, bac- 
teria or churning at a high temperature. 

Streaked and Striped butter is caused by improi:)erly 
mixing the salt and by its uneven distribution. 



i78 DAIRY FORTUNES. 

Specked butter generally is the result of too much butter- 
milk — not washed nor worked enough. 

Uneven Color is due to imperfect working. 

Moldy Taste is caused by being kept in a close, moldy 
room, or by mold bacteria. 

Sticky, Fatty butter is caused by high temperature 
churning and by overworking. 

White Spots generally are caused by faulty ripening of 
cream. To avoid them ripen quickly. 

Bitter butter nearly always is a cold weather product, 
and may be caused by some bitter weed that the 
cow eats, by some peculiar condition of the cow 
during the early period of gestation, or by a cer- 
tain combination of bacteria. 

Rank, Rotten taste in butter is due to filth and bacteria. 
vSome butter is " rank " as soon as made. This is 
frequently the result from cream raised in shallow 
pans, in a dark, filthy room. 

How to Hold Your Customers. 

To be successful in the dairy or any other business 
it is necessary to treat your customers properly — must be 
honest with them; must be accommodating; must be 
prompt; must do everything you promise— better do 
more. If you promise to furnish a customer butter, you 
must do it. It is no excuse to say you did not have it — 
it is your business to get it, if it costs you $io a pound. 
If you can not get it, do the next best thing; give him 
several pounds for nothing. Tell him you will do it as 
soon as you can make it — it is your duty to do it, even 
though he tells you he will be your customer no longer. 
That is the only way to do business in any line. I have 



DAIRY FORTUNES. 179 

paid $2.00 a gallon for cream that I sold for seventy-five 
cents. Why? Because I promised to furnish my custo- 
mer so much cream each day, and accidently I was short; 
would have paid $10 a gallon, not simply because I 
wanted to hold his trade, but because it was dishonorable 
in me not to make my promise good. This slip-shod 
method of doing business is very common. Frequentl^^ 
you go to a store and leave an order, and when it is de- 
livered you find some articles missing. The excuse is : 
" Did not have them." That is stealings pure and sim- 
ple. They should have gotten them, if it cost twenty 
times what you were to pay for them, or satisfy or offer 
to satisfy you in some other way. If you discommode 
another person, it is your duty to pay him for the 
trouble you have caused him. Tell your customers what 
you can do and do it. Give them all you promised, round 
measure, and you will be richly rewarded. The manner 
in which the business of this country — private, county, 
municipal, State and National, is done, is not much bet- 
ter than high-way robbery. 

Skim Milk, Hogs, Calves, Etc. 

The value of separator skim milk depends consider- 
ably upon the method of feeding it. It is more valuable 
when fed in connection with grain feed, corn or wheat 
middlings. It is more valuable to feed to young animals 
than to old ones. When fed to pigs until they weigh 
one hundred pounds its value is greatest, when fed to 
pigs and mixed with wheat middlings — two parts of skim 
milk to one part of middlings — it is worth from thirty to 
fifty cents a hundred pounds, when pork is worth from 
four to five cents a pound. It is worth about one- 



i?.o DAIRY FORTUNEvS. 

third to one-half less when fed in connection with grain, 
to large hogs. After pigs get to be two months old, I 
have found it more profitable to feed it sour. Fed to 
calves pure and sweet it is worth about hfty cents a 
hundred pounds. But few dairymen get more than twenty 
cents a hundred pounds for their skim milk and most of 
them get from ten to fifteen cents. Twenty cents is a 
fair price when properly fed. It is relished by calves 
and can be fed to them profitably until two years old. 
It is an excellent article for young heifers. To feed it 
successfully to any animals it is necessary to feed in con- 
nection with other feed — corn meal is good, but wheat 
middlings are much better. Calves require some addition 
to the milk — a small handful of oil meal is the best; 
middlings are good. The best way to feed linseed meal^ 
is to boil it until it is converted into a soft jelly. It can 
be cooled and kept in a refrigerator two to three weeks ; 
thm it with a little hot water and mix with the skim 
milk ; cooking it also prevents it from scouring calves. 
Skim milk should be kept in clean vessels and the buck- 
ets used for feeding calves should be clean — bacteria are 
active in skim milk. The ordinary swill barrel is the 
source of much disease in hogs. Skim milk should be 
clean and fed to hogs in clean troughs, which should be 
where the sun can reach them during all the day, and 
they will not be troubled much with bacteria. Always 
mix the skim milk and grain feed in a clean vessel im- 
mediately before feeding it. 



DAIRY FORTUNES. 

Coolers. 



i8i 



To get first-class milk and cream it is necessary to 
cool and aerate them thoroughly. If you use a separa- 
tor a cooler an aerator can be used while the cream is 
passing from separator to cream can, or any time within 
an hour after cream is separated. There are many good 
ones. Any tinner can make you one if you are not sat- 
isfied with such as you can buy. I use one like engraving 




Aerator. 

and find it satisfactory for all practical purposes. Ice is 
indispensable to successful dairying, unless you live in 
the arctic regions. As soon as cooled and aerated, cream 
should be cooled to about 40 degrees and kept there un- 
til ready for shipment or use. 



I»2 



DAIRY FORTUNES. 



Milk that is to be shipped, always should be aerated 
and cooled to make it most palatable, and for butter, to pre- 
serve it. By means of a little ingenuity any dairyman 
can plan and construct his own cooling apparatus. If 
milk is drawn and handled in accordance with the rules 
of cleanliness, as described on another page, aerating is 
not particularly necessary. 



Cooling Tank. 

The cheapest and best cooling tank is made as fol- 
lows : In one corner of your creamery cut a hole through 
the floor, the size you want your tank. Dig deep enough 
to be about fifteen inches beneath floor, if you have fall 
enough to drain at that depth — not as deep if there is not 
enough fall for drainage. Wall with brick or stone high 
enough for your tallest cans-:- two feet eight inches 
is about right — that would reach six or seven inches 
above the floor. Lay brick or stone in cement — at 
one end at the bottom, have a little recess in the wall 
large enough for the stop-cock of drain pipe. Cement 
bottom thoroughly and the inside of wall all the way up 
so it will be water tight. Cement around stop-cock 
thoroughly to prevent leaking. Put a layer of cement 
about one inch thick on top of wall, making it level and 
the inner edges straight and even, so that a lid will close 
it tightly. The tank should not be more than about 
eighteen inches wide — wide enough for your largest can. 
This tank will require very little ice, and always will be 
sweet and clean. The lid can be hung on hinges and 
made to fit perfectly. 



DAIRY FORTUNES. 183 

Ice House. 

Every dairyman should have an ice house or part of 
one at least. It is an easy matter to build an ice house 
large enough for an ordinary dairy. An ice house 12x12-13 
feet high is large enough for thirty cows. Several 
farmers can build one, dividing up the expense. Tw^enty- 
five to thirty dollars will furnish the lumber for a 13x12 
ice house, and any farmer can build it in two or three days. 
An air space all around, twelve to fourteen inches, 
filled with sawdust well packed, will be proof against 
heat. I prefer fourteen inches. The roof can be double, 
leaving, a space of twelve inches for sawdust or shavings. 
Chaff is a good insulator. It is a good idea to start ice 
house two feet in the ground, and bank all around to 
keep out the water. Such an ice house will hold about 
twenty-five tons. In putting in ice, it should be cut in 
square cakes with parallel edges, so it will fit closely — as 
closely as brick. Set the cakes in edgewise and leave no 
air crevices. If you do not get a tight fit, fill in with 
broken ice. When filled it is a good idea to flood it with 
water. • It will freeze and tend to act as a cement. 
Cover top of ice with chaff or straw a few inches thick. 
Have a double door and a small vestibule or outer cham- 
ber, so it can be closed while you have inner door open 
to get ice. 

Thunder Soured. 

Nearly every dairyman believes that thunder and 
lightning sour milk, and most of them will continue to 
believe it until they are thunderstruck. It is not very 
difficult to convince persons who are simply ignorant, cf- 
tenbelief is based upon a foundation that excludes rea- 



i84 DAIRY FORTUNES. 

son, consequently precludes all possibility of being con- 
vinced by facts. An electrical storm has no tendency to 
sour milk, beyond the fact that it tends to increase the 
temperature of the atmosphere and ratifies the air. The 
same condition of the atmosphere at any other time will 
sour milk as readily. If the temperature of the milk is 
kept as low during a thunder storm as when there is no 
thunder, milk will not sour more quickly. The experi- 
ments during severe thunder storms showed that milk 
kept at a temperature of 40 degrees, remained sweet 
fully as long as milk when there was no storm. I have 
kept milk sweet eleven days after a terriffic thunder 
storm — the storm having occurred three to four hours 
after the milk had been drawn and placed in refrigera- 
tor. Milk properly drawn and handled can be kept 
sweet several weeks without sterilizing. A little exper- 
imenting will satisfy any persons except those persons 
whose ideas are based upon the gauzy fabric of belief. 

Strainers, 

The ordinar}^ strainer, whether wire or cloth, is a 
poor article, unless cleaned every time a pail of milk is 
poured through it. The filth settles in the bottom and is 
washed through into the milk can every time milk is 
poured through i<". Wire strainers with closed bottom 
and rim extending up at least one inch before the w're 
mesh begins, are the best. With this kind of a strainer 
the filth that accumulates in bottom will not be washed 
through into can every time extra milk is poured through 
strainer. Two thicknesses of cheese clolh should be 
placed over inside of stramer, to assist in catching all the 
fili'h from the milk. Strainers should be boiled after use 



DAIRY FORTUNES. 185 

and scalded just before being used, to free them from all 
filth and bacteria. Remember that no stench can be 
strained out ot milk. 

5ell Milk by Per Cent. 

Nearly always milk is sold by the quart or gallon, 
regardless of quality. Three per cent, milk sells as read- 
ily as six per cent. milk. The consumer is as well satis- 
fied with one as the other — quality is not a factor in his 
purchase. He does not realize that six per cent, milk is 
worth nearly twice as much as three per cent. milk. It 
is not worth quite twice as much because there is no 
more skim milk in six per cent, milk than there is in three 
per cent, milk — not quite as much. Skim milk is worth 
something. If three per cent, milk is worth six cents a 
quart, six per cent, milk ought to be worth eleven cents. 
Nearly all the milk sold at retail contains less than four 
per cent, fat, and less than two-thirds of it contains less 
than three and one-half per cent. 

Three quarts of water can be put in one gallon of 
six per cent, milk and the mixture will be better than 
three per cent. milk. The price of milk should be reg- 
ulated by the quantity of butter fat it contains. 

Kicking Cows. 

A kicking cow, generally, can not be broken of the 
habit. She will kick as long as she is alive, unless pre- 
vented. If she is fastened so she can not kick she will 
not attempt it, after she has made a few trials and learned 
that she is fast. A rope or strap around her body in 
front of udder is dangerous Put a strap with a ring 
about two inches in diameter around her ankle. Put a 



t86 dairy fortunes. 

large staple or wood screw in floor just where you want 
kicking foot to rest. Have attached to this screw or 
staple a large steel plate snap. Have it short enough to 
give the foot almost no friction when snap is attached to 
ring on ankle strap. A few attempts will satisfy the 
cow that she is conquered, and ever afterward when the 
snap is attached to ankle strap, she will be quiet. Let 
strap remain on ankle. I never knew this arrangement 
to fail to stop kicking. A scare or abuse causes the kick- 
ing habit, which has its seat in the nervous system. 

Food Rations for Human Beings. 

While much attention has been given to rations for 
cows, but little has been given to formulating rations for 
persons. The relative proportions of nutriment in difTer- 
ent kinds of food seem to be of little importance to the 
every day man or woman. In fact there have been but 
few, if any, careful scientific experiments in this line. 
For a man of average size the accompanying table is ap- 
proximately accurate : 

Protein. | Carbohvdr ttes. | Fat. | Calories 
lbs. lbs. lbs. 

Average work 30 

Hard work 40 

Hand and brain work .28 
with light exercise. 

The "calories" represent the full heat value of food, 
one calorie being equal to the quantity of heat necessary to 
raise the temperature of one pound of water four de- 
grees. 

It has been estimated that in the average food : 



1 05 


■32 


3S61 


1-45 


■50 


5551 


.98 


.26 


3439 



DAIRY FORTUNES. 



187 



I lb. protein equals i860 calories. 

I " carbohydrates equals 1S60 calories. 

I " fat equals 4320 calories. 

As fat is the fuel of the body, and is necessary to 
sustain the temperature of the body and to produce 
physical power — hard physical labor requires a large 
quantity of fat. Fat bears a similar relation to fuel and 
fire in generating steam. Fat acts as fuel to consume the 
protein and part of the carbohydrates. The following 
table will give the reader a fair idea of the value of foods. 
These figures are approximately correct. 



Foods. 



Water. 




NUTKIKNTS. 




c 


i| 








i 


0%. 


•i 


"5 




& 


Si 


'^ 


< 



Full 
ilut of 
I lb. 
Calories 



per 

Sirloin of beef, me- ct. 

dium fat 62 

Ham , 50 

Pork sausage 38 

Oysters 88 

Eggs 74 

Oleomargerine ... 9 

Butter 10 

Milk 87 

Cream 74 

Cheese (full cream) 30 

White bread 35 

Corn bread 38 

Dried beans 13 

Rice 13 



r 


per 
ct. 


per 
ct. 


per 

ct. 


per 
ct. 




•5 


19.3 




17-3 


I . 


1090 


. 1 


154 


Iiulude.l 
in tat. 


38.5 


6. 


1490 


•7 


12.8 


•8 


45-4 


23 


3170 


•3 


6.1 


3 • 3 


1-4 


•9 


235 


. I 


14-7 




10.4 


.8 


710 


3 


13 




83.7 


6.7 


3515 


• 5 


I . 


• 5 


8-5 


•3 


3015 




3-3 


5- 


4- 


■7 


325 




2-5 


4-5 


18.5 


•5 


910 


3 


38.3 


1.8 


35-5 


4.3 


2070 


4 


9 5- 


53 . 8 


1 . 3 


I . I 


1305 




«-5 


47-3 


3.7 


3-5 


1 150 


. 2 


23 . 3 


59 I 


1.8 


36 


1590 


•4 


7-8 


7 9 


•4 


•4 


1630 



i88 DAIRY FORTUNES. 

This table will enable the reader to compare the nu- 
tritive properties of dairy products with some of the 
common articles of food. The fuel properties of butter 
and cheese are high. With these articles " a little goes 
a long way," and a very small quantity satisfies the appe- 
tite. 

The component parts of three and one-half per cent, 
milk are about as follows : 

Water S7 . 7 per cent. 

Fat 3.5 " 

Casein 2.4 " 

Albumen. 7 " 

Sugar 1^ .0 " 

Ash 7 '' 

Total 100 " 

Condensed milk contains about 22 per cent, water. 

Heifers. 

Every dairyman should raise all the heifer calves 
from his best cows — from the cows that will make four 
hundred and fifty pounds of butter and more — let the 
butcher have the other calves. Do not give them much 
rich grain feed as it will tend to establish the fat habit. 
Do not permit them to get fat, as it will injure them for 
dairy cows. A little bran, hay and fodder will do for 
winter and good grass for summer. Handle them fre- 
quently, so they will be gentle when ready to milk. Rub 
and handle their udders frequently, but never play with 
nor tease them — pet cows are not the best. Be kind to 



DAIRY FORTUNES. 189 

them. From twelve to fourteen months is the best time 
to breed them. Be careful with their feed, several weeks 
before they are fresh. Feed scantily, giving no grain 
when on grass, and but little in winter — the pasture 
should be scant. Attend to this feed matter properly, 
and there will be no milk fever. The first year, milk at 
least eleven months, if not all the year. This will tend 
to establish the milk habit, which is very important to a 
good cow. Get every drop of milk every time you milk. 
The year after second calf, if she does not prove to be a 
good milker, give her to the butcher. 

Diseases of Cows. 

While I do not believe much in the use of medicines, 
I am an enthusiast on the subject of preventives. 

I shall speak briefly about some of the common dis- 
eases of cows, and prescribe such medicines as will not 
do much harm, if they do no good. The curative prop- 
erties of medicines are greatly overestimated and gener- 
ally they " cure " in cases that would recover without out- 
side attempts at assistance. The dairyman that is continu 
ally running to the doctor or stuffing his cows with medi- 
cines, will be blessed with an abundance of sickness and its 
attendant misfortunes. The family that always is doctor- 
ing, always is sick. Prevention is cheap and always 
yields a large dividend on the investment. Care and 
good sense — not common sense, everybody has that — are ■ 
the prime elements of success. 

Tuberculosis simply is consumption, and generally 
death is the only cure for it in an acute state in man or 
beast. Tuberculosis in cows does not occur frequently, 
but with most dairyman "tuberculosis" is about as good 



190 DAIRY FORTUNES. 

as any other name, when nobody knows what is the mat- 
ter Avith the cow. I have examined many cows sup- 
posed to be suffering from tuberculosis and never found 
the symptoms alike in any two cows. Many dairymen 
confound all diseases of the udder with tuberculosis, 
although nine-tenths of all the udder troubles are the re- 
sult of improper milkings and exposure — pulling the teats 
too much, squeezing the udder, not milking clean, etc., 
are a source of much trouble. Until in the advanced 
stages tuberculosis is not easily detected. The following 
are some of the indications: 

I, Yellow brown color of milk in early stages of 
the disease. 

3. Slimy and lumpy milk. 

3. Milk coagulates at about 80 degrees. 

4. Enlargement or hardening of glands of lower 
jaw. 

t;. Hardening of skin over flank. 

6. Hardness of glands above udder. 

7. Hardness of glands in front of hip bones and in 
flank. 

8. One part of udder may be affected and the 
other not — affected part will be enlarged, hard and knotty. 

9. It is not often that tuberculosis affects the front 
part of the udder and not the back part. It nearly always 
begins in the back part. 

10. Irregular respiration and inspiration — the latter 
should be about twice as long as the former. By careful 
comparison with the breathing of the other cows, the ir- 
regularity can be discovered. If, by presssing the wind- 
pipe, the cow expels any offen.sive mucous, there is some- 
thing wrong. 

The danger from tuberculosis has been exaggerated 



DAIRY FORTUNES. 



191 



ten fold. A cow wilh chronic tubercular centers may- 
give pure milk and as beef may l>e harmless. These cen- 
ters may not contain any germs of tuberculosis. The use 
of tuberculin is not absolutely reliable and frequently 
will not react in case of tuberculosis, but frequcnily 
will react where there is no tuberculosis. The indis- 
criminate use of tuberculin does great harm and by the use 
of it chronic tubercular centers may be changed into acute 
tuberculosis, impregnating the milk wilh tubercular 
spores and germs, making it poisonous, and killing the 
cow. The use of tuberculin in treating cows for tuber- 
culosis has been the means of killing or having killed 
many cows, that would have lived to old age and would 
have given milk pure and free from tubercular germs. 
Unless the udder and milk centers are contaminated with 
tubercle bacilli, there is no danger in using the milk. 
The effect of tubercle germs is neutralized when the 
milk is mixed with a large quantity of pure milk. Owino- 
to this fact milk from a dozen cows is less dangerous 
than that from one cow. In the use of milk for babies 
mixed milk generally is best. 

The danger from outside filth is a hundred times 
greater than that from internal disease. The chronic tu- 
berculous condition is not particularly dangerous, in fact 
there is no danger worth considering. If, after a careful 
chemical analysis, it has been established that your cow 
has acute form of tuberculosis, separate her from the herd 
at once, and thoroughly disinfect and clean the stable. 
Millions of human beings, whose lungs contain tubercu- 
lar centers, live scores of years and die of old age. Do 
not be too hasty about the use of tuberculin. It should 
be used only by scientific experts. Filthy, dark, poorly 
ventilated stables, tend to produce tubercular conditions. 



193 DAIRY FORTUXE.^. 

Basement stables should Le condemned as unfit for use. 
lu many of tliese stables the heads of the cows face the 
wall, and are shut off from ventilation and light. Fresh 
air, cleanliness and abundance of sunlight ?.re necessary 
to health. Beware of the indiscriminate use of tuberculir. 

Milk Fever. — Many dairymen continually are asking 
questions about milk fever. "How to cure it?" comes 
from every quarter. 

I never bother my brain about how to cure it, be- 
cau'e I do not believe in cures, and do not believe in 
having milk fever. Cows nearly always die when they 
have milk fever or become worthless. Many dairymen 
will tell you they have cured it — their cows did not have it. 
There is no occasion for milk fever, if cows are properly- 
treated before fresh. You never hear of a poor cow hav- 
ing milk fever- — one that hid a scanty ration four or five 
weeks before becoming fresh. The fat, well-fed cows 
have milk fever. She should have but little if any 
grain feed and then nothing but bran in winter and a lit- 
tle hay and fodder, and in summer no grain and a scanty 
ration of pasture. Two months rich grass will cause 
milk fever See that her bowels and kiehieys are kept 
fre3 and active. A little oil meal, salts and salt peter 
will keep these organs active. Grass in summer will suf- 
fice. Keep the cow where she will be comfortable and 
free from drafts of air. See that her stall is not damp 
and that she has abundance of sunlight. Milk her three 
or four times a day the first two days, but never milk her 
clean — follow Nature — the calf never sucks her clean. 

If there are indications of fever give her eight to 
twelve drops of aconite and an equal quantity of 
belladonna, alternately, every twenty to thirty minutes, 
in a little warm water. Continue this for a few hours 



DAIRY FORTUNES. 



193 



and if the symptoms disappear, give her several doses of 
eight to twelve drops of nux vomica every twenty to 
thirty minutes. If she does not improve, call in a veteri- 
nary. But as I have said, there is no occasion for milk 
fever if the cow is properly handled before she becomes 
fresh. After she has her calf give her a little warm 
water and warm bran mash. 

Garget, or inflammation of the udder is common 
among cows. In some cows it is periodical, occuring 
once or twice a month. One part of the udder will be 
inflamed and caked. The milk will be thick, ropy and 
full of curd. These conditions may disappear within a 
day or two and they may continue for weeks and ruin the 
cow. The cause of this trouble is filth, exposure, bruise, 
imperfect milking, squeezing the udder in milking. 
Cows exposed to severe cold, dampness, such as damp 
floors, stables, cold drafts of air, etc., are subject to in- 
flammed udders. By reducing the feed and giving the 
cow something of a laxative and cooling nature, such as 
cow beets — bathe the udder twice a day with strong, 
hot salt water and rub well with three parts camphor and 
one of turpentine — generally she will recover. A dose 
of physic will be good for her. 

Abortion. — I have spoken briefly of this trouble in 
another part of the book, but shall treat it liere. It is 
claimed by many persons that feed produces abortion. 
Ergot in large quantities may produce it, but I 'do not 
believe many cows abort fi'om this cause. Cows in a 
nice, clean pasture, with clean water to drink and free 
from abuse and fright are not troubled with abortion. 
Anything that shocks the nervous system is liable to pro- 
duce abortion. The smell ot blood, fright, cruel treat- 



194 DAIRY FORTUNES. 

ment, over feed, filth and stenches of any kind are dan- 
gerous. Lean cows rarely abort. 

Sore, Filthy Feet seriously disturb the nervous sys- 
tem of a cow and lessen the milk flow. Clean thor- 
oughly, wash with strong tar soap and bathe twice a 
day for a week with a quart of water, in which a half 
teaspoonful of permanganate of potash has been dissolved. 

Mange. — Keep clean, wash with tar soap, feed well. 

Bloody Milk. — There is no such thing as bloody 
milk, except in appearance. Give less feed and a little 
nitre and physic. 

Small Teat Opening. — Force a hard rubber tube up 
the opening of the teat and let it remain there two to 
three hours. Repeat two to three times a day for a few 
days. 

Protruding Uterus. — Have cow lie and stand with 
her hips higher than her head. Keep bowels active and 
bathe with acetic acid one part and water six parts. 

Warts on teats can be removed by touching them 
with nitric acid. Be careful not to touch any other part 
of the teat with acid. To prevent this, grease the teat 
all around the wart before applying. 

Stoppage of Milk. — Sometimes the milk flow will 
decrease one-half to three-fourths within a day or two. 
Physic freely and feed hot bran mash with ginger in it 
a few days. 

Nymphomania. — If you are anxious to experiment, 
try some of the remedies advertised. If they do not 
prove effective, turn her over to the butcher. Nympho- 
mania is a nervous disease, and nervous diseases are dif- 
ficult to handle. 

Dose of Physic. — Three-fourths to one and one- 
fourth pounds epsom salts and two ounces ginger in 



DAIRY FORTUNES. 195 

quart of boiling water, given at temperature of 100 de- 
grees. 

Cheese. 

The cheese industry ot the United States is not large 
in comparison with that of some other countries. Can- 
ada has taken from us much of our best export trade, 
principally because Canadian cheese is richer and better. 
Much good cheese is made in the United States, but most 
of it is filled, skimmed or hastily cured. The English, 
demand full cream cheese well cured. To make good 
cheese, rich milk is necessary, and extra cream added will 
greatly improve the quality. Skimmed cheese is all 
right in it? place. In this age of boasted enlightenment, 
where hundreds of thousands of our inhabitants die of 
starvation each year, and where the majority go to bed 
hungry almost every night, cheap articles of food of all 
kinds are a necessity. All skimmed and filled cheese 
should be marked, and a penalty imposed for selling 
them for full cream cheese. Most persons do not know 
the difference by taste. Generally the profit in cheese 
making is not as large as in butter making. Circum- 
stances, location, etc., govern this point. The time and 
labor required to make good cheese, will prevent the 
manufacture of it on as large a scale as that of butter. 

The inhabitants of the United States are not cheese 
eaters. They nibble at it as though it were medicine. 
In Europe tens of thousands of persons frequently make 
a whole meal of cheese — eat a pound or more. Most of 
the cheese consumed in this country, is eaten by our for- 
eign population and by their families. Eaten in large 
quantities, like any other rich and concentrated food, it 



196 DAIRY FORTUNES. 

is burdensome to the digestive system. Good cheese, 
eaten in proper quantity, is nutritious and wholesome, 
The appetite for old, strong cheese has to be cultivated. 
Such cheese is not fit for use. Many foreigners pre- 
fer this rank cheese, and the appetite for it — similar to 
that for coffee, tobacco and intoxicants — becomes a dis- 
ease. Most of the full cream cheese made in the United 
States is a palatable article and an economic food. Many 
persons have diseased appetites that demand strong 
cheese and rancid butter. I know several persons who 
will not eat butter until it is strong enough to bite the 
tongue. 

Cheese and Butter Fat. — Dairymen have had much 
to say about paying for milk for cheese, upon a butter fat 
bnsis. I have read and heard nearly everything that has 
been said upon this point and do not know any good rea- 
son ever advanced against butter fat, as a measure of 
value. It is true that six per cent, milk will not make 
twice as much cheese as three per cent, milk, but the 
cheese from six per cent, milk is enough better in quality 
to balance what it lacks in quantity. The richer the milk 
the less the proportionate loss of fat in the whey. . 
Throughout the entire list of dairy products butter iat is 
the best measure of value. 

How Much Cheese in Milk? — Average milk should 
make about two and one-tifth times as much cheese as 
butter. One hundred pounds of four per cent, milk will 
make about four and one-half pounds of good butter and 
about ten pounds of cheese. Careless manipulation of 
milk will decrease the quantity of cheese and butter. 

Cheese Making. — It requires considerable skill and 
care to make good cheese. Experience is the best 
teacher, although, much can be said on paper to assist 



DAIRY FORTUNES. 197 

the cheese maker who has not learned how to make the 
article successfully. There are a hundred and two little, 
though important things, about cheese making that the 
dairyman who has good sense can arrange and manage 
to suit himself, consequently I shall not speak of them. 
The industry of cheese making is in its infancy. Yet, 
scientific experiments may solve the cheese making 
problem. There h;is not been half as much advancement 
made in cheese making as in butter making, although the 
art of butter making is in its swaddling clothes yet. 

For Cheese Making, milk should be sweet, fresh and 
free from disagreeable odors. It should be gently heated 
in the vat, to 85 to 86 degrees. The heat should be ap- 
plied to the vat in the form of steam or hot water. While 
being heated the milk should be stirred frequentlv. 
When the desired temperature is reached the heat should 
be turned off and the milk tested for acidity. There are 
several tests for acidity, but nothing "simpler" than the 
following: 

Put a dram of rennet in eight ounces of milk taken 
from the vat, and stir a few seconds. If it curdles in 
thirty seconds, it is ready for the rennet. If it requires 
longer to curdle it is not quite ripe and shouid stand 
longer. If it requires fifty to sixty seconds to curdle, bet- 
ter heat it 90 to 95 degrees, and by the time it cools to 
the proper temperature, it will be about right. When it 
has the proper acidity, the coloring should be added. 
The quantity of coloring matter will depend upon its 
strength and the degree of color desired in the cheese. 
It should be diluted with three to five times its bulk of 
water and thoroughly mixed with water. 

Rennet. — Two and one-half to five ounces of rennet 
extract should be used for 1,000 pounds of milk. No def- 



198 



DAIRY FORTUNES. 



inite rule can be laid down governing the quantity to be 
used, as it depends somewhat upon the condition of the 
milk and atmosphere, the degree of ripeness, etc. The 
rennet should be diluted with several times its bulk of 
water before adding it to the milk. Mix it thoroughly 
with the milk in the vat and stir frequently, until within 
a few minutes of coagulation. Keep the vat covered 
when not stirring. Coagulation should begin in about 
eighteen to twenty minutes, and should be ready to cut 
in forty to fifty minutes. Watch your curd closely. 
Whenever it splits before the finger without leaving anv 
trace of milk, it is ready to cut. 

Cutting the Curd. — For properly cutting the curd, 
a perpendicular and a horizontal knife should be used. 
The best knives are-made similar to figures i and 2. 

For convenience cut with the perpendicular knife 
first, crosswise and lengthwise of the vat. After three 




ZZEZIZI-^Z- 



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Fig. I — Horizontal 
Curd Knife. 



Fig. 2— Perpendicular 
Curd Knife. 



DAIRY FORTUNES. 



r99 



to five minutes, cut with the horizontal knife. The blades 
in these knives should be about one inch apart. When 
the curd is cut it should be stirred gently to loosen all 
particles of curd from the bottom and sides of the vat. 

Heating and Handling the Curd.— The curd should 
be heated gradually to 9S to 104 degrees. There are 
many ways of heating. Heating can be applied by steam 
or hot water surrounding vat, or by removing part of the 
whey and heating it to a temperature of 135 to 140 de- 
grees, and puting it back into vat — a little at a time until 
the curd is cooked. The curd should be stirred fre- 
quently, to prevent matting, until the acid has suffi- 
ciently developed to remove the whey. When the acid 
shows about a quarter of an inch on the hot iron and 
pressed curd will fall in pieces readily, the whey should 
be removed and the curd stirred until it has a shotty ap- 
pearance and will creak between the teeth. 

Drain the curd to each side of the vat, leaving a gut- 
ter in the center to draw off the whey. The vat should 
be tipped a little so the whey will run off. Cut curd in 
strips, extending from center to side of vat, to assist 
drainage. Cover vat to prevent rapid cooling. A pail 
of hot water in each end of vat will keep temperature 
from decreasing. After the curd has become matted it 
should be cut in pieces six to ten inches wide and the 
pieces turned so the cooler side will be under, and the 
outside pieces put in the center to preser\ e equal tem- 
perature in all the curd. Every fifteen to twenty min- 
utes the pieces of curd should be subdivided and turned, 
until sufiicient acidity develops, the whey is all drained 
and the curd begins to get dark, when the ripening it 
about completed. 

When the hot iron — not red hot — is pressed against 



200 DAIRY FORTUNES. 

the curd, if ripe, it will adhere, and when the curd is 
pulled away, gently, fine silky threads one and one-quar- 
ter to two inches long will be formed. If not ripe the 
curd will not adhere. 

Grinding, Cooling and Salting. — Grind the curd 
and spread it to cool and air. When cooled to 78 to 80 
degrees, it should be salted, using two to three pounds to 
every 1,000 pounds of milk that had been used. Mix 
the salt thoroughly and let it air until cooled to about 70 
degrees. It should be stirred frequently while airing. 
Generally the salt will be dissolved in twenty to thirty 
minutes, when the curd will be ready for the press. 

Pressing the Curd. — The pressure should be slight 
at first, and gradually increased. As soon as the whey 
starts freely let it rest a few minutes before applying 
any more power. After the curd has been pressed about 
an hour, it should be removed and the bandages arranged 
properly, to make the cheese as neat as possible. Ten to 
fifteen hours after the pressure has been applied the 
cheese should be turned, to keep the shape as harmonious 
as possible. Eighteen to twenty-four hours pressure 
should be enough to prepare the cheese for the curing 
room. A ten-pound cheese will require about five hun 
dred to seven hundred pounds of pressure and a fifty- 
pound cheese, two thousand pounds. Less pressure is 
required during warm weather than cold. The greatest 
pressure should not be applied until within five to seven 
hours before the time to remove cheese from press. 

The Curing Room should be clean, well ventilated 
and free from foul air. The temperature should be 65 to 
75 degrees, and as regular as possible. A higher temper- 
ature is required in spring than in summer and fall. 
The atmosphere should not be too dry nor too damp. If 



DAIRY FORTUNEvS. 201 

too dry the cheese are liable to crack and to mold, if too 
damp, water sprinkled on the floor will prevent dryness, 
and a little extra heat and fresh air will prevent damp- 
ness. Three tiers of shelves about two feet apart are ad- 
visable — they should be wider than the cheese. The 
cheese bandages should be fully as large as the hoops, or 
they will rip under pressure, and the cheese be exposed to 
flies. When cheese are placed on the shelves they should 
be greased thoroughly to prevent cracking. For greas- 
ing, whey butter (cream that rises on whey), or cheap 
butter can be used. It should be heated to i3o to 130 
degrees, and rubbed on with a rag. The cheese should 
be turned and oiled every day for three or four weeks — 
two to tliree times a week after that time. To make 
first-class cheese it is necessary to keep them in the cur- 
ing room at least two months — a longer time is better. 
Cheese should be placed on the top shelf first, as the 
temperature will be higher than on the lower shelves. 
Fresh cheese require more heat than cheese partly cured. 
When the top shelf is filled, or after they have been there 
for a few weeks, remove to second shelf and afterward to 
lower shelf, where the curing is to be completed. 

It is almost impossible to lay down any iron clad 
rules for cheese m;iking, as there aie so many conditions 
that require a variation in the method of manufacturing. 

The quantity of rennet depends upon the degree of 
acidity of the milk. Over ripe milk requires more ren- 
net and should be set at a higher temperature — frequently 
as high as 95 degrees. 

Milk from fresh cows require more rennet than 
from strippers 

More rennet should be used for spring than for sum- 
mer and fall cheese. 



203 DAIRY FORTUNES. 

Curd should not be cut too soon, as it will not retain 
enough moisture ; the more moisture retained, the more 
readily will cheese cure, provided other conditions are 
right. 

When the curd is ready to cut, it feels velvety and 
greasy and smells like fresh butter. 

Too much salt prevents rapid curing. 

Dairy Suggestions. 

Salt does not add to the weight of the butter, unless 
added after all the buttermilk is expelled, as it ex- 
pels more than its weight of buttermilk. It does 
not preserve butter, as unsalted butter will keep as 
long as salted butter. 

Milk from fresh cows, churns more easily than from 
strippers. \Vhen all the cows are strippers, it is 
difficult to churn at a ver}^ low temperature, unless 
the cream is very rich.' 

Cream rises more readily fiom milk from fresh cows than 
from strippers, and the skimming is cleaner. The 
loss in skimming strippers' milk is much greater 
when the gravity system is used than when 
skimmed by separator. 

Aerating impioves filthy milk, but is not beneficial to 
pure, clean milk. The animal heat, as it is termed, 
is a part of pure milk, and necessary to the most 
delicate flavor. Aerating should be done in a 
clean room. 

If you have a cow that you want to fatten and sell, it 
will be cheaper to fatten her while she is being 
milked. Give her all she will eat of fattening feed. 
She Avill take on flesh readily if she is not a good 
milker. 



DAIRY FORTUNES. 203 

Do not force a cow dry — if she persists in giving milk, 
let her have her way about it. If a cow continues 
to milk freely to within a month to six weeks of 
calving, do not attempt to dry her. It is much 
more difficult to dry a cow three to four weeks be- 
fore she is fresh, than two to three months bet'ore. 
Caked udder, milk fever, etc., are liable to be the 
result. 

Do not buy a smooth, pretty cow except for beef They 
are not the best for beef — pretty animals are not a 
success ; pretty persons, not excepted. 

It is better to cut hay of all kinds a little early — it retains 
its succulent properties better than when cut late. 

If your milk, cream and butter are poor, do not always 
blame the cow and bacteria — generally the fault 
is your own. Nearly all poor dairy products are 
the result of dirtiness on the pait of the dairyman. 
Can not have good butter, milk or cream without 
cleanliness. 

Good butter should contain about eighty-five per cent. 
butter fat. The best butter should contain about 
ninety per cent. 

The more you mix and stir milk the more dilficult it is for 
the cream to rise, and the more the fat left in the 
skim milk. 

Never raise a calf for a milk cow unless its mother would 
produce more than three hundred and fift\- pounds 
of good butter in a year. 

If a cow is worth keeping she is worth feeding all she 
will eat of good miik feed, when in full flow of 
milk. 

Cows that have small bellies are worthless as milkers and 
not good beef cows. 



204 DAIRY FORTUNES. 

Butter fat in butter is very unecjual in quantity. The 
best butter, other things being equal, contains 
about ninety per cent, butter fat ; common butter, 
eighty per cent. ; poor butter, sixty-five to sev- 
enty-five per cent. Some good butter does not 
contain more than seventy-five per cent, fat, but 
the other things are a little extra — that is, cleanli- 
ness, handling, etc. 

Abortions nearly alw^ays are the result of filth, fright and 
poor care. Poor, boney cows rarely abort. 

Decayed teeth frequently cause a cow to throw out her 
cud. Do not conclude that a loss of the cud will 
kill the cow, it is not dangerous. 

Value of ensilage can not be measured by the nutriment 
it contains, as its succulent, cooling properties are 
of great value. 

One man in one day can cut, load, haul one-third of a 
mile, and unload enough corn to make about ten 
tons of ensilage. 

One man, in a silo, can properly distribute, tramp and 
care for about thirty-five tons of ensilage in a day. 

A Machine, to cut one-half inch long, twenty tons of 
corn, a day, will require five to six horse power to 
run it properly. 

What suits one cow may not suit another. One cow 
may require four to six weeks rest each year, and 
another may not require any. The feed that 
agrees with one cow may not agree with another. 



ONE HUNDRED MILLIONS OF DOLLARS A YEAR! 

CHE De Laval Cream Separators have revolutionized the Cream- 
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fifteen years ago. They have increased the productiveness of 
the Dairy industry luliy One Hundred Millions of Dollars a year in 
that time, and practically earned that much in a year for their users. 
They have been the ''keynote" of modern dairjing. They are now 
used in every countrj' of the globe, and the total number in use is 
nearly 125,0(30, or more than ten times that of all the one hundred 
or more various kirds of imitating machines ever made in the dif- 
ferent parts of the earth < ombined. As the De Laval machines 
were first, so likewise have they been kept best, ever keeping further 
in the lead through constant improvt ment from year to year. They 
are now sufficientl}' superior in all respects to more than save their 
cost each }ear of use over and above what is possible with any of 
the imitating and infringing machines. 




The De Laval macliines are made in every conceivable size and style and 
operating' form, adapted to the requirements of the dairy of one cow, to the 
creamery of one thousand or more cows, at prices ranging from !ft50 to $800, 

They are sold, as ever, on the basis of their unqualihed and guaranteed 
superiority to all other existing methods and devices. 

Send for "Dairy" Catalogue No. 268, or "Creamery" Catalogue No. 508. 

The De Laval Separator Co. 

Western Offices: Randolph and Canal Streets. CHICAGO. 

General Offices: 74 Cortlandt Street, NEW YORK. 




IT PAYS! 



To Grind Year 



FEED. 



THE EXPORT. 



D^^Bs it Vdds Fully 30 per cent- to its Value. 

We make Grinding" Mills of every description, 
French Buhr Mills, Iron and Steel Grinders, 
Crushers and SAveep Mills. 



ESTABLISHED 1844. 



CORRESPONDENCE SOLICITED. 



Straub Macliinery Company, 

1945-55 West Sixth Street CINCINNATi, 0. 

The 0. Armleder Co. 

CINCINNATI, O. 

Manufacturers Of FINE DAIRY WAGONS. 





We mal<e many otlier styles, and will be pleased 
to mail you our Catalogue on application. 



ERRORS. 



Just before printing the last form we discovered several errors in spelling — 
a few words subsiiluted and some other slight mistakes not found in the 
author's manuscript. As not many of these errors are of nuieh importance we 
shall refer to but few ot them : 

Page 37— 5th line from bottom, 8% should be 2 — 
Pajic 46. — 6th line of reading matter, nearly should be more than. 
Page 67. — 14th line from bottom, /n^.v should be /ny. 
Page 192. — 13th line frrni bottom, vionths should be much. 
Page 201. — 4th line from bottom, require should be requires. 

Errors in spelling are the result of careless proof-reading and do not affect 
the .subject matter. Respectfully, 

THE PUBLISHERS. 

HOARD'S DAIRYMAN, 



Ft. Atkinson, Wis. 

, Published Weekly. 



Subscription Price, 



$i.oo a Year. 



JERSEY BULLETIN, 

Indianapolis, Ind. 

Published Weekly. 

Subscription Price, = - $2.00 a Year. 

National Stockman and Farmer, 

Pittsburg, Pennsylvania. 

Published Weekly. 

Subscription Price, = = $1.00 a Year. 




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